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
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium. Add diced onion and cook until softened, ~4 minutes.
Step 2
Stir in ginger-garlic paste and cook until fragrant, 30 seconds. Add tomato, garam masala, and turmeric.
Step 3
Add kidney beans and 0.5 cup water. Simmer 8 minutes until sauce thickens and beans are tender.
Step 4
Warm dal makhani in a small pot or microwave, 2–3 minutes. Season rajma with salt and black pepper.
Step 5
Divide cooked rice between two bowls. Top with rajma masala, then spoon dal makhani alongside.
Step 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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