Rajma and Rice Recipe

Rajma chawal (kidney beans and rice) is a favorite Indian dish in our house.  The great thing about this dish is that it’s warming comfort food with tons of health benefits.

Kidney beans are a vegetarian source of protein and iron. They have lots of fiber, which helps to keep your blood sugar from spiking after a meal. Kidney beans also have high levels of folate, magnesium and the trace mineral molybdenum which helps to detoxify sulfites.


  • 1 cup Red Kidney Beans (soaked overnight)
  • 2 teaspoon minced ginger
  • 2 teaspoon minced garlic
  • 1 teaspoon oil
  • 1 onion, chopped
  • 2 tomatoes
  • 2 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala powder
  • 1 teaspoon salt


  1. Cooked the soaked kidney beans in about 3 cups of water in a pot or pressure cooker, until the kidney beans are tender. This will take about 30 to 45 minutes. (You could also use 2 cans of BPA-free kidney beans instead of soaking dried beans).
  2. Heat the oil in a pan, then add the chopped onion. When the onion is golden brown, add ginger and garlic.
  3. After 2-3 minutes when the ginger and garlic start giving a smell, then add the coriander, cumin, turmeric and garam masala.
  4. After a few minutes, add tomatoes and put the heat on medium.
  5. Add ½ a cup of water and mix well.
  6. Stir in the cooked kidney beans and simmer for 30 minutes. If a thinner consistency is need you can add some water. Now you can add the salt as well.
  7. Serve hot with steamed rice and enjoy!  
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