Rajma Chawal & Kadai Bhendi Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Rajma Chawal & Kadai Bhendi Recipe – Authentic Indian Comfort Food

Okay, let’s be real. Is there anything more comforting than a steaming plate of Rajma Chawal? For me, it instantly transports me back to my childhood, to those cozy Sunday lunches at my grandmother’s place. And pairing it with a vibrant Kadai Bhendi? Pure magic! This recipe is a little bit of effort, but trust me, it’s so worth it. It’s a hug on a plate, and I’m excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just about a meal; it’s about experiencing a classic Indian flavour combination. Rajma Chawal is a North Indian staple, and Kadai Bhendi adds a lovely textural and flavour contrast. It’s hearty, flavourful, and surprisingly satisfying. Plus, the aroma while it’s cooking? Unbeatable!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup rajma (red kidney beans)
• 1.5 cups basmati rice
• 250 grams ladies finger (okra)
• 1 large onion
• 1 capsicum
• 2 green chilies
• 1 cup tomato puree
• 1 bunch coriander leaves
• 1 tbsp ginger-garlic paste
• 2 tbsp cashew nut paste

Ingredient Notes

Let’s talk ingredients – a few little tips to make things even better!

Rajma (Red Kidney Beans) – Varieties & Soaking Tips

There are a couple of rajma varieties you’ll find. Chitra rajma is the most common, but Kashmiri rajma is also fantastic – it’s a bit smaller and has a slightly sweeter flavour. Soaking is crucial. I always soak mine overnight (at least 8 hours) in plenty of water. This helps with digestion and reduces cooking time.

Basmati Rice – Choosing the Right Grain

Basmati is the way to go for that fluffy, fragrant rice. Look for aged basmati – it tends to be longer and less likely to get sticky. I prefer the extra-long grain variety.

Okra (Ladies Finger) – Selecting & Preparing for Less Sliminess

Okra can be a bit tricky, right? Choose young, tender okra – they’ll have less slime. Washing and thoroughly drying the okra before slicing is key. And frying it on low heat helps minimize the sliminess too (more on that later!).

Spice Blend – Regional Variations & Key Aromatics

The spice blend is where you can really make this your own. I’ve kept it fairly classic, but feel free to adjust to your liking. Cumin, coriander powder, turmeric, and red chili powder are the stars here. A pinch of garam masala at the end adds a lovely warmth.

Cashew Paste – Enhancing the Gravy’s Richness

Don’t skip the cashew paste! It adds a beautiful creaminess and richness to the rajma masala. You can make your own by soaking cashews in warm water for 30 minutes and then blending them into a smooth paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rajma: Start by soaking the rajma overnight. Drain and rinse well. Then, add it to a pressure cooker with fresh water and cook until tender – usually about 4-5 whistles.
2. Rice Prep: While the rajma is cooking, soak the basmati rice for 30 minutes. This helps it cook up fluffy.
3. Okra Time: Clean and slice the okra. Heat some oil in a pan and fry the okra on low heat until it’s lightly browned and the sliminess has reduced. Set aside.
4. Base Flavours: Prepare the tomato puree (or use store-bought). Chop the onion, capsicum, and green chilies.
5. Rajma Masala Magic: In a separate pan, sauté the onions until golden brown. Add the ginger-garlic paste and sauté for another minute. Then, add the tomato puree and spices (cumin, coriander powder, turmeric, red chili powder). Cook for a few minutes until the oil starts to separate. Add the boiled rajma and simmer for 15-20 minutes, allowing the flavours to meld. Stir in the cashew paste for extra richness.
6. Kadai Bhendi Time: In another pan, stir-fry the fried okra with the remaining spices and a tomato-based gravy. Cook until the okra is tender-crisp.
7. Serve & Enjoy: Serve the hot rajma chawal with the kadai bhendi. A sprinkle of fresh coriander leaves adds a lovely freshness. Phulkas or papad are great additions too!

Expert Tips

A few little things I’ve learned over the years…

Soaking & Cooking Rajma for Perfect Texture

Don’t underestimate the soaking time! It really does make a difference. And don’t overcook the rajma – you want it tender, but not mushy.

Achieving Fluffy Basmati Rice Every Time

Rinsing the rice before soaking helps remove excess starch. And using the right water-to-rice ratio in your rice cooker is key. I usually use a 1:1.5 ratio (1 cup rice to 1.5 cups water).

Frying Okra to Minimize Sliminess

Low and slow is the way to go. Don’t overcrowd the pan, and keep the heat low. This helps the okra fry properly without becoming slimy.

Balancing Spices in the Rajma Masala

Taste as you go! Adjust the spice levels to your preference. A little bit of sugar can help balance the acidity of the tomatoes.

Preparing Kadai Bhendi – The Right Technique

Don’t overcook the okra in the kadai bhendi. You want it to retain a bit of crunch.

Variations

Let’s get creative!

Vegan Rajma Chawal & Kadai Bhendi

Simply omit the cashew paste or substitute it with a vegan cashew cream.

Gluten-Free Rajma Chawal & Kadai Bhendi

This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any gluten-containing ingredients.

Spice Level Adjustment – Mild, Medium, & Spicy

Reduce the amount of red chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat. My family loves it medium-spicy!

Festival Adaptations – Navratri/Diwali Options

During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, you can add a touch of ghee for extra richness.

Serving Suggestions

Rajma Chawal & Kadai Bhendi is a complete meal in itself, but here are a few ideas:

• Phulkas: Soft, whole wheat flatbreads.
• Papad: Crispy lentil wafers.
• Raita: A cooling yogurt dip.
• Pickle: A tangy Indian pickle.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is the best way to soak rajma for optimal digestion?

Soaking overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water – this helps break down the phytic acid, making it easier to digest.

Can I use canned rajma instead of dried beans?

You can, but the flavour won’t be quite as good. If using canned rajma, drain and rinse it well before adding it to the masala.

How do I prevent the okra from becoming too slimy?

Thoroughly drying the okra after washing and frying it on low heat are the key steps.

What side dishes complement Rajma Chawal & Kadai Bhendi?

Raita, papad, and a simple onion salad are all great choices.

Can this dish be made in an Instant Pot or pressure cooker?

Absolutely! You can cook the rajma and even the entire masala in an Instant Pot.

How can I adjust the spice level of the rajma masala?

Start with a small amount of red chili powder and add more to taste.

What is the significance of cashew paste in this recipe?

Cashew paste adds a beautiful creaminess and richness to the gravy, making it more flavourful and satisfying.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian comfort to your kitchen.