Rajma Chawal Recipe
Rajma Chawal is a classic North Indian dish made with red kidney beans cooked in a flavorful, aromatic gravy and served over steamed rice. Ready in just 40 minutes, it’s perfect for a comforting meal.
Equipment
- Pressure cooker or large pot
- Mixing bowl
- Spatula
Ingredients
- 1 1/2 cups red kidney beans (soaked overnight)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 tbsp ginger-garlic paste
- 3 tomatoes (pureed)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Steamed rice (for serving)
Instructions
Cook the Rajma:
- In a pressure cooker, add the soaked rajma and enough water to cover them. Cook for 15-20 minutes or until tender. Set aside.
Prepare the Gravy:
- Heat oil or ghee in a large pot over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the oil separates from the masala and the gravy thickens.
Add Cooked Rajma:
- Add the cooked rajma to the gravy and mix well.
- Let it simmer for 10-15 minutes, allowing the rajma to absorb the flavors.
- Add garam masala and mix well.
Serve:
- Garnish with fresh coriander leaves and serve hot over steamed rice.
Notes
- Variation: You can add a tablespoon of cream to the rajma gravy for a richer texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a side of chopped onions and lemon wedges for an added burst of flavor.
