Langar Rajma Chawal Gurdwara Red Kidney Bean Rice

Method

1. 1

   Soak the rajma: Soak dried red kidney beans overnight in plenty of water. Drain. The beans will have doubled in size.

2. 2

   Pressure cook the rajma: Cook the soaked, drained rajma with 3 cups fresh water and a pinch of salt in a pressure cooker on high until first whistle, then medium for 8 to 10 whistles. The rajma should be completely soft — press one between fingers and it should mash with zero resistance.

3. 3

   Heat oil and cook onions: Heat 3 tbsp oil in a wide pot. Cook onions 12 minutes until very deep golden.

4. 4

   Add ginger and garlic: Cook 2 minutes.

5. 5

   Add tomatoes: Cook 8 minutes until very thick and oil separates.

6. 6

   Add spice powders: Turn low. Add red chilli powder, coriander powder, cumin powder and turmeric. Stir 3 minutes.

7. 7

   Add the cooked rajma with cooking water: Add the pressure-cooked rajma along with all its cooking water. Stir well. Bring to a boil.

8. 8

   Simmer and thicken: Reduce to medium. Simmer uncovered 15 minutes, stirring every 3 minutes. Mash 1/4 of the rajma with a spoon against the pot side — this mashed rajma thickens the gravy naturally.

9. 9

   Add salt and garam masala: Add salt and garam masala. Simmer 5 more minutes.

10. 10

    Serve: Ladle the rajma generously over steamed basmati rice. The Langar version never uses cream or butter — the simplicity is intentional.

11. 11

    Note: Rajma Chawal is the most universally loved everyday meal of Punjab — and the Langar version served at Gurdwaras is considered by many to be the best because of the sheer scale at which it is made and the collective devotion involved in its preparation. The Langar (community kitchen) of the Golden Temple in Amritsar serves 80,000 to 100,000 free meals daily to visitors of all religions — one of the largest scale community feeding operations in the world.