Rajma Chawal is a popular North Indian dish made with red kidney beans cooked in a thick tomato-based gravy and served with steamed white rice. It is a comfort food popular in India due to its rich flavor and satisfying texture. The dish involves soaking the kidney beans overnight and cooking them with onions, tomatoes, garlic, and spices like cumin, coriander, turmeric, and garam masala. The slow cooking process allows flavors to meld together, creating a hearty curry. Rajma Chawal is often served with sliced onions, lemon wedges, and yogurt or raita to balance the spices. It is a staple in Indian households and restaurants. Kidney beans are a good source of protein, fiber, vitamins, and minerals.
Here’s a simple recipe for making Rajma Chawal:
Ingredients:
For Rajma (Red Kidney Beans):
– 1 cup of dried red kidney beans, or rajma
– 3 cups water (for soaking)
– 3 cups water (for cooking)
– 2 tablespoons oil or ghee
– 1 large onion, finely chopped
– 2 medium tomatoes, finely chopped
– 1 tablespoon ginger-garlic paste
– 1-2 green chilies, slit (optional)
– 1 teaspoon cumin seeds
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– Salt to taste
– Fresh coriander leaves for garnish
For Rice:
– 1 cup basmati rice
– 2 cups water
– Salt to taste
Instructions:
1. Wash the dried rajma under running water until the water runs clear. Leave the rajma to soak in water for a minimum of eight hours or overnight.
2. After soaking, drain the water from the rajma and rinse them again.
3. In a pressure cooker, add the soaked rajma along with 3 cups of fresh water and a pinch of salt. Pressure cook for about 15-20 minutes on medium heat or until the rajma becomes soft and cooked. Set aside.
4. In a separate pot, wash the basmati rice under running water until the water runs clear. Drain the rice and add it to a pot with 2 cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until the rice is tender and the water is absorbed. After cooking, use a fork to fluff the rice and set it aside.
5. Heat oil or ghee in a large pan or skillet. Add in the cumin seeds and let them pop.
6. Add finely chopped onions and sauté until they turn golden brown.
7. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
8. Add finely chopped tomatoes and slit green chilies (if using). Cook until the tomatoes turn mushy and the oil starts to separate from the masala.
9. Add red chili powder, turmeric powder, coriander powder, and salt to taste. Stir properly and let the spices cook for a few minutes.
10. Add the cooked rajma along with its cooking water to the tomato-onion mixture. Stir well and let it simmer for 10-15 minutes on low heat, allowing the flavors to blend together.
11. Finally, sprinkle garam masala powder and chopped coriander leaves on top. Stir gently and turn off the heat.
Serve hot Rajma along with steamed rice (chawal).
Enjoy your delicious Rajma Chawal with some yogurt or pickle on the side!