Rajma Chawal Recipe
Experience the warmth and comfort of Punjabi cuisine with Rajma Chawal! Creamy red kidney beans simmered in a flavorful gravy are served alongside fluffy rice, creating a perfect harmony of textures and tastes. A vegetarian delight, perfect for any occasion!
Print
Pin
Servings: 4 People
Calories: 450kcal
Ingredients
Ingredients:
For Rajma:
- 1 Cup Dried rajma (red kidney beans)
- 4 Cups Water (for soaking)
- 3 Cups Water (for cooking)
- 2 tbsp Oil or ghee (clarified butter)
- 1 Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1 tbsp Ginger-garlic paste
- 1 Green chilli, slit lengthwise (optional)
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red chilli powder (adjust to taste)
- 1 tsp Garam masala powder
- Salt to taste
- Fresh coriander leaves for garnish
For Chawal (Rice):
- 1 Cup Basmati rice
- 2 Cups Water
- Salt to taste
Instructions
How to make Rajma Chawal
1. Preparing Rajma:
- Rinse the dried rajma under running water and soak them in 4 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 or a large pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add slit green chili (if using), turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
- Add the soaked and drained rajma to the pot along with 3 cups of water.
- If using a pressure cooker, close the lid and cook the rajma for about 15-20 minutes or until they are soft and tender. If using a pot, cover and cook on medium heat for about 45-50 minutes or until the rajma is cooked through, stirring occasionally.
- Once the rajma is cooked, add garam masala powder and mix well. Adjust salt and spices according to taste.
- Garnish with freshly chopped coriander leaves and keep it aside.
2. Preparing Chawal (Rice):
- Rinse basmati rice under running water until the water runs clear.
- In a pot, add 2 cups of water and bring it to a boil.
- Add the rinsed basmati rice and salt to the boiling water.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.
- Once the rice is cooked, fluff it gently with a fork.
3. Serving:
- Serve hot Rajma Chawal in a plate or bowl. Enjoy it with some sliced onions, lemon wedges, and pickles on the side for added flavor.
Note: Cooking time may vary depending on the type and age of the rajma and the type of pressure cooker or pot used. Adjust the cooking time accordingly.
Optional: You can also add a dollop of ghee on top of the cooked rajma for extra richness and flavor.
Nutrition
Calories: 450kcal | Carbohydrates: 90g | Protein: 25g | Fat: 2g | Potassium: 450mg | Fiber: 15g | Iron: 3.6mg