Delightful Rajma Chawal: A Hearty North Indian Comfort Food Recipe

Rajma Chawal Recipe

Rajma Chawal is a classic North Indian dish made with red kidney beans (rajma) cooked in a spiced gravy and served with rice (chawal). It is a hearty, nutritious meal that is especially popular in Punjabi cuisine. Below is a detailed recipe for preparing Rajma Chawal.

Ingredients

For Rajma:

• 1.5 cups (250 grams) dry kidney beans (rajma), soaked overnight
• 3 cups water (for cooking rajma)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf (optional)
• 3 medium-sized onions, sliced
• 1 tablespoon ginger-garlic paste
• 2 cups chopped tomatoes (or tomato puree)
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

For Chawal:

• 1 cup rice, washed and soaked for 30 minutes
• 2.5 cups water (for cooking rice)
• 1 teaspoon salt
• 1 teaspoon oil

Instructions

Preparing Rajma

1. Soak the Rajma: Soak the kidney beans in water overnight or for at least 8 hours. Drain and rinse before cooking.
2. Cook the Rajma: In a pressure cooker, add the soaked rajma and cover with fresh water (about 3 cups). Add a pinch of salt. Cook on high heat until it reaches pressure, then reduce to low heat and cook for about 15–20 minutes. Allow the pressure to release naturally.
3. Make the Masala: In another pot, heat oil or ghee over medium heat. Add cumin seeds and bay leaf; sauté until fragrant.
4. Add Onions: Stir in the sliced onions and sauté until they turn golden brown.
5. Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and sauté for another minute until aromatic.
6. Add Tomatoes and Spices: Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
7. Combine Rajma with Masala: Once the rajma is cooked, add it along with some of its cooking liquid to the masala. Stir well and let it simmer for about 10–15 minutes on low heat to allow flavors to meld.
8. Finish with Garam Masala: Stir in garam masala towards the end of cooking and adjust salt as needed. Garnish with fresh coriander leaves.

Preparing Chawal

1. Cook Rice: In a separate pot, bring water to a boil. Add soaked rice, salt, and oil. Cover and cook on low heat until rice is fluffy and all water is absorbed (about 15–20 minutes).

Serving

Serve hot Rajma over a bed of steaming chawal. This dish pairs well with a side of yogurt or raita for added flavor.

Tips

• For a richer flavor, you can mash a few kidney beans into the gravy.
• Adjust spices according to your taste preference.
• Leftover rajma can be stored in an airtight container in the refrigerator for up to three days.

Enjoy your homemade Rajma Chawal!