Rajma Chawal, a popular North Indian dish, is a comforting meal of red kidney beans cooked in a thick gravy, and served with steamed basmati rice. Here’s how you can prepare it at home:
A classic North Indian dish, Rajma Chawal is a combination of kidney bean curry (rajma) served with steamed rice. The creamy and flavorful curry is made with onions, tomatoes, and spices.
Ingredients:
For Rajma (Red Kidney Beans):
- 1 cup dry rajma (red kidney beans)
- 3 cups water (for soaking)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, slit lengthwise (optional)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
For Chawal (Steamed Basmati Rice):
- 1 cup basmati rice
- 2 cups water
- Salt to taste
Instructions:
- Preparing Rajma (Red Kidney Beans):
- Rinse the dry rajma under cold water and soak them in 3 cups of water overnight or for at least 6-8 hours.
- After soaking, drain the water and rinse the rajma again.
- In a pressure cooker, heat oil or ghee over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and slit green chili (if using). Sauté for a minute until the raw aroma disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts separating from the masala.
- Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for another minute.
- Add the soaked and drained rajma to the cooker along with salt. Mix everything well.
- Pour in about 3 cups of water. Stir, close the lid, and pressure cook for about 6-7 whistles or until the rajma is soft and well-cooked.
- Once cooked, let the pressure release naturally.
- Preparing Chawal (Steamed Basmati Rice):
- Rinse the basmati rice under cold water until the water runs clear.
- In a pot, bring 2 cups of water to a boil.
- Add salt to taste and the rinsed basmati rice to the boiling water.
- Stir once, reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it’s tender and all the water is absorbed.
- Once cooked, fluff the rice gently with a fork.
- Serving Rajma Chawal:
- Once the rajma is cooked, check for seasoning and adjust if needed.
- Garnish the rajma with freshly chopped cilantro leaves.
- Serve the hot rajma gravy with steamed basmati rice (chawal).
- Optionally, you can serve it with some sliced onions, lemon wedges, and a side of yogurt.
Enjoy your delicious North Indian home-style Rajma Chawal!