Rajma Chawal is a popular North Indian or Punjabi curry recipe made with kidney beans and Indian spices. The combination of rajma and chawal which is also known as rajma chawal is the staple food of many north indians. It forms a semi-thick gravy which can also be served with jeera rice or even with a choice of indian breads like roti or chapati.
½ cup rajma(kidney beans), soaked overnight and drained
3 cups cooked rice
1 tbsp oil
½ tsp cumin seeds
¼ tsp hing
½ cup chopped onions
1 green chilli(slit)
½ tsp ginger-garlic paste
½ cup chopped tomatoes
¼ tsp turmeric powder
¼ tsp chilli powder
1 tsp coriander powder
1 tsp chaat masala
Salt to taste
1 cup water
1 tbsp chopped coriander leaves
To make rajma chawal, heat the oil in a pressure cooker. Add the cumin seeds and let them crackle.
Then add onions, green chilli, and saute them till they turn golden.
Add the ginger-garlic paste. Stir and saute for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.
Add tomatoes, turmeric powder, chilli powder, coriander powder, hing and salt. Mix well and cook on a medium flame for 2-3 minutes, while stirring occasionally until the oil is separated.
Add the rajma and water, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.Add the chaat masala and mix well and bring it to boil again until the gravy thickens.
Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander leaves and mix well.
- Firstly, soak the rajma at least for 8 hours or overnight. Otherwise, it will take a long time to cook.
- Spices in the rajma curry can be adjusted as per your taste.
- The rajma beans should be cooked very well and have a melt in the mouth texture.