Rajma Chawal Recipe: A Hearty and Flavorful North Indian Delight

 

Rajma Chawal Recipe

Introduction:

Rajma Chawal is a classic North Indian dish that combines red kidney beans (rajma) with steamed rice (chawal). This popular comfort food is loved for its rich and robust flavors, making it a perfect choice for a satisfying and wholesome meal. In this blog, we will guide you through the steps to create a delicious and authentic Rajma Chawal that will transport you to the streets of North India.

Ingredients:

For Rajma (Red Kidney Beans):

• 1 cup dried rajma (red kidney beans)

• 3 cups water (for soaking)

• 4 cups water (for cooking)

• 2 medium-sized onions (finely chopped)

• 2 tomatoes (pureed)

• 2 green chilies (finely chopped)

• 1 tablespoon ginger-garlic paste

• 1 teaspoon cumin seeds

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon garam masala

• 2 tablespoons vegetable oil

• Salt to taste

• Fresh coriander leaves (for garnish)

For Chawal (Steamed Rice):

• 1 cup basmati rice

• 2 cups water

• Salt to taste

Instructions:

For Rajma (Red Kidney Beans):
Preparation:

• Rinse the dried rajma under running water and soak them in water for at least 6-8 hours or overnight. This helps in softening the beans and reducing the cooking time.

Cooking the Rajma:

• Drain the soaked rajma and rinse them once again.

• In a pressure cooker or a large pot, add the soaked rajma and 4 cups of water.

• Pressure cook for about 4-5 whistles or simmer for about 30-40 minutes until the rajma is tender and cooked through.

• Once cooked, drain the rajma and set them aside.

Rajma Gravy:

• Heat vegetable oil in a separate pan.

• Add cumin seeds and let them splutter.

• Add chopped onions and sauté until golden brown.

• Add ginger-garlic paste and green chilies. Sauté for a minute until fragrant.

• Add tomato puree and cook until the oil separates from the mixture.

• Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.

• Add the cooked rajma and a little water. Simmer for 15-20 minutes, allowing the flavors to blend.

• Sprinkle garam masala and garnish with fresh coriander leaves.

For Chawal (Steamed Rice):
Preparation:

• Rinse the basmati rice under running water until the water runs clear.

• Soak the rice in water for about 30 minutes, which helps in achieving long and fluffy grains.

Cooking the Rice:

• In a large pot, bring 2 cups of water to a boil.

• Drain the soaked rice and add it to the boiling water.

• Add salt to taste and give it a gentle stir.

• Cover the pot with a lid, reduce the heat to low, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

• Once cooked, fluff the rice gently with a fork.

Serving:

• Serve the Rajma and Chawal hot.

• Garnish the Rajma with fresh coriander leaves.

• Enjoy the Rajma Chawal combination, where you can mix the flavorful rajma gravy with the steamed rice.

• Accompany the meal with a side of pickle, sliced onions, or yogurt for added flavor.

Conclusion:

Rajma Chawal is a classic Indian dish that offers a delightful blend of flavors and textures. The creamy and hearty rajma combined with fragrant and fluffy rice creates a truly satisfying meal. By following this recipe, you can recreate the authentic taste of Rajma Chawal in your own kitchen. So, treat yourself to this comforting North Indian delicacy and savor the goodness of this popular culinary delight.