25-Min Rajma Masala Bowl with Dal & Rice
Creamy spiced kidney beans simmered in tomato-onion masala, served over steamed basmati rice with silky dal makhani, sliced onions, lemon, and green chutney. A complete Punjabi dinner plated in one bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 cans (15 oz each) canned kidney beans, drained and rinsed
- 1 medium onion, diced
- 1 large tomato, diced (or 1 cup canned crushed)
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp turmeric powder
- 1 can (12 oz) canned dal makhani (or prepared dal)
- 2 cups steamed basmati rice, cooked
- ½ medium red onion, thinly sliced
- ½ whole lemon, cut into wedges
- 3 tbsp green chutney (cilantro-mint or store-bought)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium. Add diced onion and cook until softened, ~4 minutes.
- 2
Stir in ginger-garlic paste and cook until fragrant, 30 seconds. Add tomato, garam masala, and turmeric.
- 3
Add kidney beans and 0.5 cup water. Simmer 8 minutes until sauce thickens and beans are tender.
- 4
Warm dal makhani in a small pot or microwave, 2–3 minutes. Season rajma with salt and black pepper.
- 5
Divide cooked rice between two bowls. Top with rajma masala, then spoon dal makhani alongside.
- 6
Garnish with sliced red onion, lemon wedge, and a spoonful of green chutney. Serve immediately.
Tools you’ll need
- large skillet (10-inch minimum)
- small pot or microwave-safe bowl
- two serving bowls
- wooden spoon or spatula
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