A classic North Indian dish made with kidney beans cooked in a spiced tomato gravy, served with rice.
Ingredients
Main Ingredients
- 150gRajma (kidney beans)
- 2tbspOil
- 2medium Onions, chopped
- 2medium Tomatoes, chopped
- 400mLWater
- 1tbspGhee
- 1tspGaram masala powder
Whole Spices
- 3cloveCardamom
- 1leaf Bay leaf
- 3cloveCloves
- 1stick Cinnamon
Spices
- 1tspSalt
- 1tspTurmeric powder
- 1tspCoriander powder
- 1/2tspCumin powder
How to make Rajma Chawal
Preparation
Soak the Rajma overnight or for 4-5 hours.
Cooking
In a pressure cooker, add oil and the whole spices: cardamom, bay leaf, cloves, and cinnamon stick.
Sauté the spices and then add the chopped onions. Sauté for 2-3 minutes.
Add the chopped tomatoes and cook for around 5 minutes.
Add the soaked Rajma and mix well. Then add salt, turmeric powder, coriander powder, and cumin powder.
Cook for another 5 minutes.
Add 400-500 mL of water depending on the desired consistency.
Close the lid and pressure cook for 7-10 whistles.
After cooking, add ghee and garam masala powder. Cook for another 5 minutes.
Serve hot and enjoy!
Tips & Tricks
For a creamier texture, you can mash a portion of the cooked Rajma before serving.
Adjust the spices according to your taste preference.
Serve with steamed rice or jeera rice for a complete meal.
FAQS
How do I properly soak kidney beans for Rajma Chawal?
To prepare kidney beans for Rajma Chawal, soak them overnight or for at least 4-5 hours in plenty of water. This helps to soften the beans and reduces cooking time, ensuring they become tender and flavorful.
Can I make Rajma Chawal vegan or vegetarian-friendly?
Yes, Rajma Chawal is naturally vegetarian and can easily be made vegan by omitting ghee or using a plant-based alternative. The dish is rich in protein and perfect for those following a vegetarian or vegan diet.
What are some good substitutions for ingredients in Rajma Chawal?
If you don't have kidney beans, you can substitute them with black beans or pinto beans. For the spices, if you lack garam masala, you can use a mix of cumin, coriander, and a pinch of cinnamon. Additionally, if you prefer a milder flavor, reduce the amount of spices used.
How should I store leftover Rajma Chawal?
Store leftover Rajma Chawal in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 2-3 months. Just make sure to reheat thoroughly before serving.
What can I serve with Rajma Chawal for a complete meal?
Rajma Chawal is traditionally served with steamed basmati rice, but you can also pair it with roti or naan for a hearty meal. Adding a side of cucumber salad or pickles can enhance the flavors and provide a refreshing contrast.
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Shreya Das
(@foodwatii)
Digital creator Serving food with humour and stories❤️ Digital creator Serving food with humour and stories❤️...
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