Rajma Chawal
Rajma Chawal is a wholesome North Indian dish of red kidney beans simmered in a spiced tomato gravy, served with steamed rice for a hearty meal.
Ready in:
1 hrs - 1.15 hrs
Ingredients:
15
Ingredients
For the Rajma (Kidney Bean Curry):
- Rajma (red kidney beans): 1 cup (soaked overnight)
- Water: 4 cups (for pressure cooking)
- Onion (finely chopped): 1 large
- Tomatoes (pureed or chopped): 2 medium
- Ginger-garlic paste: 1 tbsp
- Green chilies: 1–2 (chopped)
- Cumin seeds: 1 tsp
- Bay leaf: 1
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Salt: to taste
- Oil or ghee: 2–3 tbsp
- Fresh coriander leaves: for garnish
For the Chawal (Rice):
- Basmati rice: 1 cup
- Water: 2 cups
- Salt: a pinch (optional)
Making process
Step 1: Cook the Rajma:
- Wash and soak rajma overnight or for at least 8 hours.
- Pressure cook soaked rajma with 4 cups of water and a pinch of salt for 4–5 whistles or until soft.
Step 2: Prepare the Masala:
- Heat oil or ghee in a pan. Add cumin seeds and bay leaf.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté until the raw smell is gone.
- Add tomato puree, turmeric, chili, and coriander powders. Cook until oil separates.
Step 3: Combine Rajma with Masala:
- Add the cooked rajma along with its water into the masala.
- Simmer for 15–20 minutes, mashing a few beans for thickness.
- Add garam masala, adjust salt, and cook for another 5 minutes.
Step 4: Cook the Rice:
- Rinse basmati rice until water runs clear. Soak for 15–20 minutes.
- Boil 2 cups water, add rice and a pinch of salt. Cover and cook on low heat until rice is done.
- Fluff with a fork and keep covered.
Step 5: Serve:
- Serve hot rajma curry over steamed basmati rice.
- Garnish with fresh coriander leaves and sliced onions or lemon wedges.