Flavours of WUR: Rajma curry with ghee rice

Priyadharshini Sekar, MSc Environmental Sciences, shares a kidney bean curry from India.
Priyadharshini Sekar, a Master’s student of Environmental Sciences from India

All the flavours of the world can be found in the WUR community. Priyadharshini Sekar (23), an MSc student of Environmental Sciences, shares a kidney bean curry from the south of India.

‘This dish of rice and beans with naan bread is an all-time favourite comfort food for people in my country, India.’

Ingredients (for five portions)

Ghee rice:

  • 2 cups basmati rice
  • 1 tbsp cumin seeds
  • 2 tbsp ghee (clarified butter)
  • 2 cloves
  • 2 bay leaves


  • 3 tomatoes, finely chopped
  • 3 onions, blended
  • 1 tin of kidney beans (350 grams)
  • 1 tbsp ginger and garlic paste
  • ½ tbsp turmeric
  • 1 tbsp chilli powder
  • ½ tbsp garam masala
  • ½ tbsp ground coriander
  • 1 tbsp lemon juice
  • Coriander leaves for garnishing
  • 1 cup fresh cream
  • ½ tbsp cumin seeds
  • 2 cloves and 2 bay leaves


Ghee rice:

  1. Soak the basmati rice for 15 minutes and drain.
  2. Heat a pan, add 2 tbsp of ghee and the cumin seeds, cloves, and bay leaves.
  3. Add the soaked basmati rice and mix slowly.
  4. Add 3 cups of water and salt to taste.
  5. Put the lid on and simmer for 20 to 25 minutes.


  1. Heat the pan and add 3 tbsp of oil.
  2. Add the cumin seeds, cloves, and bay leaves.
  3. Add the onion and sauté until golden brown.
  4. Add the ginger and garlic paste and sauté until the raw smell disappears.
  5. Add the chopped tomatoes and simmer for a while.
  6. Add the turmeric, chilli powder, garam masala, ground coriander and 2 cups of water. Simmer for 5 minutes.
  7. Add the kidney beans.
  8. Stir well and add salt to taste.
  9. Simmer for 15 minutes. Add water if needed.
  10. Add lemon juice and fresh cream, stirring well.
  11. Garnish with coriander leaves.

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