Rajma Chawal

Rajma Chawal

(Red Kidney Beans & Rice)

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 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 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.