Rajma (kidney bean curry) with rice

Type: Main meal — heavier · Typical slot: Lunch (also dinner) · Time: 35 min (instant pot) · Lunch-friendly: yes (reheats better day 2) · Batch: yes (keeps 4 days; the ideal Sunday big-batch curry)

North Indian rajma chawal — red kidney beans simmered in an onion–tomato bhuna masala until they drink up the sauce and turn melt-in-the-mouth tender. Vegetarian, high-fibre, and the most batch-friendly curry in the book (no dairy to split, tastes better on day 2). No coconut — fits Harshitha’s preference by default. A spoon of whisked yogurt at the end adds Bangalore-style body without cream.

Ingredients (4 servings)

• 250g dried red kidney beans (soaked overnight) or 2 × 400g cans, drained (~480g)
• 2 tbsp neutral oil or ghee (30g)
• 1 tsp cumin seeds
• 2 large onions, finely chopped (~300g)
• 4 garlic cloves, minced
• 25g fresh ginger, grated
• 2 green chilies, slit (optional)
• 2 tbsp tomato paste
• 3 tomatoes, chopped (~350g) or 1 × 400g crushed tomatoes
• 1 tbsp coriander powder
• 1 tsp turmericl
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder (colour, mild heat)
• 1 tsp garam masala (added at the end)
• 100g full-fat yogurt, whisked smooth (optional, off the boil)
• Salt, cilantro to finish
• Rice: 280g basmati uncooked → ~840g cooked. Split per serving: 220g G / 110g H.

Method

1. Beans. If using dried: pressure cook soaked beans with 750ml water + ½ tsp salt, 22 min + natural release (or until fully soft — undercooked rajma is the classic mistake). If using canned, skip.
2. Temper. Heat oil in a heavy pot. Add cumin seeds, 20 sec until fragrant.
3. Onions. Add onions, 8 min until deep golden (this browning is where the flavour lives — don’t rush it). Add garlic, ginger, green chilies, 1 min.
4. Dry spices + tomato. Add coriander, turmeric, cumin, chili powder, 30 sec. Add tomato paste + tomatoes, cook 6–7 min until the masala thickens and oil beads at the edges.
5. Simmer. Add beans + ~250ml of their cooking liquid (or water). Simmer 12–15 min, mashing a few beans against the side to thicken the gravy.
6. Yogurt — off the boil (optional). Turn heat low, temper the whisked yogurt with a spoon of hot gravy, then stir back in. Warm 2 min — do not boil.
7. Finish. Off heat, stir in garam masala, salt, cilantro. Rest 10 min. Cook rice while it simmers.

Macros (per person, per serving — with rice)

Portion split (what to weigh per person)

Notes

• Protein is carb-forward, not protein-dense (it’s beans). Pair with a yogurt side, boiled egg, or a skyr snack on the day if you want to hit protein — the week plan does this. Great fuel for H’s gym days.
• The best Sunday big-batch curry: no dairy in the base means no splitting, freezes well, and genuinely improves overnight. Scale 1.5× (6 servings) for a batch.
• Fully cook the beans. Firm rajma won’t absorb the masala and can upset digestion. When done they should crush easily between two fingers.
• Tamarind option: a ½ tsp tamarind paste at step 4 adds the sour-tangy South-Indian note if you want it closer to the Bangalore chicken curry’s profile.