Rajma Chawal Recipe

Rajma – A Classic North Indian Comfort Food

Rajma Chawal is a hearty and flavorful dish made with red kidney beans (rajma) in a spiced tomato gravy served with steamed rice. This wholesome meal is loved for its simplicity and rich taste.

Ingredients

For Rajma (Kidney Bean Curry):

• Rajma (red kidney beans): 1 cup (soaked overnight)

• Onions: 2 medium (finely chopped)

• Tomatoes: 3 medium (pureed)

• Ginger-garlic paste: 1 tbsp

• Green chilies: 2 (slit)

• Cumin seeds: 1 tsp

• Red chili powder: 1 tsp

• Turmeric powder: 1/2 tsp

• Coriander powder: 1 tsp

• Garam masala: 1/2 tsp

• Kasuri methi: 1 tsp (crushed)

• Oil or ghee: 2 tbsp

• Fresh coriander leaves: for garnish

• Salt: to taste

For Steamed Rice:

• Basmati rice: 1 cup

• Water: 2 cups

• Salt: 1/2 tsp

Step-by-Step Instructions

Step 1: Cook the Rajma

1. Pressure cook the soaked rajma with 3 cups of water and a pinch of salt for 4-5 whistles or until soft.

2. Drain and reserve the cooking water for the gravy.

Step 2: Prepare the Gravy

1. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste and green chilies. Sauté for a minute.

4. Stir in tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook until oil separates.

Step 3: Combine Rajma and Gravy

1. Add the cooked rajma to the gravy along with the reserved water.

2. Simmer for 10-15 minutes until the gravy thickens.

3. Stir in garam masala and kasuri methi. Cook for another 2 minutes.

Step 4: Cook the Rice

1. Rinse the basmati rice and cook with 2 cups of water and salt until soft and fluffy.

2. Drain excess water if necessary and fluff the rice with a fork.

Step 5: Serve Rajma Chawal

1. Serve hot rajma over a bed of steamed rice.

2. Garnish with fresh coriander leaves and serve with onion rings or pickle.