A weeknight classic that never gets old. We use Chitra rajma here; small, speckled, and naturally creamy cooked in the Ember Cast Iron Dutch Oven until the masala is thick and every bean is coated in flavour. The jeera rice comes together in the same pot right after. One pot, one meal, done.
Prep Time: 10 minutes (+ overnight soaking)
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 4 to 6
Ingredients for the Rajma
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1½ cups Chitra rajma, soaked overnight
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5 cups of Water
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Salt to taste
Ingredients for the Rajma Masala
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3 tbsp Ghee
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1 tsp Cumin seeds
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2 medium Onions, finely chopped
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1 tbsp Ginger garlic paste
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3 medium Tomatoes, finely chopped (or 1½ cups crushed tomatoes)
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1 tsp Turmeric powder
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2 tsp Red chilli powder
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1 tbsp Coriander powder
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1 tsp Garam masala
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1 tsp Rajma masala
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1 tbsp Kasuri methi, crushed
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2 tbsp Butter, to finish
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Salt to taste
For Garnish
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Fresh coriander, finely chopped
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Ginger julienne
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Lemon wedge
Ingredients for Jeera Rice
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1½ cups Basmati rice, washed and soaked for 30 minutes
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1 tbsp Ghee
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1 tsp Cumin seeds
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1 Bay leaf
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1 Green cardamom
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2½ cups Water
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Salt to taste
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Squeeze of lemon, to finish
Method
Step 1
Drain and rinse the soaked Chitra rajma thoroughly and keep aside.
Step 2
Place the Ember Cast Iron Dutch Oven on medium flame and preheat for 2 to 3 minutes. Add the ghee and cumin seeds and let them splutter well.
Step 3
Add chopped onions and sauté for 6–8 minutes until deep golden brown.
Well-cooked onions form the foundation of a rich rajma (do not rush this step)
Step 4
Add the ginger garlic paste and saute for a minute until the raw smell disappears.
Step 5
Add the chopped tomatoes and salt. Cook until the tomatoes are completely mushy and the ghee begins to separate from the masala.
Step 6
Add the turmeric powder, red chilli powder, coriander powder, garam masala, and rajma masala. Stir well and cook for 2 minutes until the spices are fragrant.
Step 7
Add the soaked Chitra rajma and pour in 4 to 5 cups of water. Stir to combine well.
Step 8
Cover the Ember Cast Iron Dutch Oven with its lid and cook on medium-low flame for 50 to 55 minutes until the rajma is completely soft and the gravy has thickened. Check every 15 minutes and add a splash of warm water if required.
Step 9
Once cooked, lightly mash 2 to 3 tablespoons of the rajma against the sides of the pot and stir it back into the gravy. This naturally thickens the rajma and gives it a creamier consistency.
Step 10
Crush the kasuri methi between your palms and add it to the pot.
Stir in the butter and simmer for 5 minutes until the gravy turns rich and glossy. Adjust salt.
Step 11
Finish with fresh coriander and ginger juliennes. Transfer the rajma to a serving bowl and keep warm.
Step 12
Wash and wipe the Ember Cast Iron Dutch Oven clean with a kitchen cloth.
Step 13
Heat the ghee in the same pot on medium flame. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Step 14
Drain the soaked basmati rice and add it to the pot. Stir gently for a minute to coat every grain in the ghee.
Step 15
Add 2½ cups of water and salt. Bring to a boil, then reduce to the lowest flame and cover with the lid. Cook for 12 to 15 minutes until the water is fully absorbed.
Step 14
Turn off the flame and let the rice rest covered for 5 minutes. Fluff gently with a fork, squeeze lemon over the top, and serve alongside the rajma.
Step 15
Serve the rajma hot with jeera rice directly from the Ember Cast Iron Dutch Oven alongside lemon wedges and extra coriander.
Note:
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Chitra rajma needs a full overnight soak; do not skip it.
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A proper soak gives you that naturally creamy texture without needing excessive cooking time.
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The Ember Cast Iron Dutch Oven retains heat extremely well, so always cook on low to medium-low flame after preheating.
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Stir at intervals to prevent the masala from catching at the base, especially once the gravy begins to thicken.