Rajma Chawal Recipe

 Rajma Chawal 


Ingredients:

For Rajma (Kidney Beans Curry):


1 cup dried red kidney beans (rajma)

2 tablespoons oil or ghee

1 large onion, finely chopped

2 tomatoes, pureed

2 teaspoons ginger-garlic paste

2 teaspoons Rajma masala (available at Indian grocery stores) or substitute with a mix of ground cumin, coriander, turmeric, and red chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

Salt to taste

Water as needed

Fresh coriander leaves for garnish

For Chawal (Rice):


1 cup basmati rice

2 cups water

Salt to taste

Instructions:


For Rajma (Kidney Beans Curry):


Rinse the dried kidney beans (rajma) thoroughly and soak them in water overnight or for at least 8 hours. Drain the soaked rajma before using.

Heat oil or ghee in a pressure cooker or a large pot over medium heat.

Add chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and sauté for another minute until fragrant.

Add tomato puree, rajma masala (or the combination of ground spices), ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the oil separates from the masala.

Add the soaked and drained kidney beans (rajma) to the masala and mix well to coat the beans with the spices.

Add enough water to cover the beans (around 3-4 cups). Adjust the salt if needed.

If using a pressure cooker, cover and cook for about 6-8 whistles or until the rajma is soft and tender. If using a pot, cover and simmer for about 1.5 to 2 hours until the rajma is cooked through and tender. Keep checking the water level and add more if required.

Once the rajma is cooked, mash a few beans with the back of a spoon to thicken the gravy. Simmer for another 10-15 minutes to allow the flavors to meld together.

Garnish with fresh coriander leaves.

For Chawal (Rice):


Rinse the basmati rice under running water until the water runs clear.

In a pot, bring 2 cups of water to a boil. Add salt to taste.

Add the rinsed rice to the boiling water and give it a gentle stir.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes or until the rice is cooked and fluffy.

Assembling Rajma Chawal:

Serve a portion of steamed rice (chawal) onto a plate.

Ladle the hot rajma curry over the rice.

Serve Rajma Chawal hot with a side of plain yogurt, pickles, or salad.

Enjoy your flavorful Rajma Chawal!



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