Monday, 31 December 2012

Rajma Chawal

Rajma Chawal
(Red Kidney Beans & Rice)

Rajma Chawal



Rajma chawal is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of spices & usually served with rice/roti. This dish generally lists as a top favorite of north Indians.



Rajma Chawal



Rajma chawal is a very simple dish, which is not only tasty but also full of proteins. Rajma is
rich in 
iron & protein, when it is combined with rice, it is a great source of carbohydrates.



Rajma Chawal


Rajma chawal is a great combination. It is a complete meal in it self.


Ingredients:


For rajma:


1 cup rajma (red kidney beans)
2 onion grated
1 tbsp oil
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp mustered seeds
1/2 tsp cumin seeds
1 tsp coriander powder
2 tsp ginger-garlic paste
3 big tomatoes
2-3 tbsp fresh coriander leaves finely chopped
3-4 green chilies
1 tbsp rajma masala
4-5 cups water
Salt to taste

Method:


1. Soak red kidney beans overnight. Drain & wash them. Pressure cook with 1 tsp salt with   
    about 4-5 cups of water till the beans are soft. 

2. In a blender puree tomatoes. Chopped green chilies.

3. Heat oil in a pan, add mustered seeds, cumin seeds, when they crackle, add onion,
    chopped green chilies & 
fry till onions are golden brown.

4. Add ginger-garlic paste, stir for few seconds, now add tomato puree, turmeric powder,
    red chili powder, coriander powder & sauté for 2 
minutes on medium flame.

5. Add rajma masala & boiled rajma, mix well. Mash some beans with back of ladle. Add
    more water.

6. Let it cook on medium flame for about 10-15 mins for all the flavors to be soaked in by  
    kidney beans.

7. Garnish with coriander leaves. Serve hot with rice/roti.


Ingredients:


For steamed rice:


2 cup basmati rice
4 cup water
1 tsp pure ghee

Method:


1. Wash & soak rice for 5 mins.

2. Place rice in a covered sauce pan, add water, ghee, put on high heat. 

3. As soon as it boils rapidly, reduce heat to medium/low & keep simmering for 10 mins. 

4. Remove pot from burner but still do not open the lid. let the rice rest undisturbed for 5 mins.

5. Fluff rice with a fork before serving.

6. Serve hot with rajma.

4 comments:

  1. Wonderful rajma, love them totally :)

    ReplyDelete

  2. i saw this on tasty kitchen and was wondering it was good. i will have to try it. rajma chawal is so delicious dish

    .thankyou for shearing this information with us!chowringhee

    north campus

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  3. rajma is my fav too dear..best combo with rajma with chawal, i love this recipe. will try for sure. thankyou for shearing !chowringhee satyaniketanr

    ReplyDelete