Rajma Chawal is a popular North Indian dish, it is basically rajma curry(red kidney bean) mixed with steamed rice which is an awesome comfort combo! This rajma curry by itself tasted delicious…I have already posted 2 versions of rajma masala one is my own version and other punjabi version, you can check out the variations.
A week ago I got a mail from Nirlep mentioning that they have featured my cauliflower paneer kofta gravy in their facebook page….yayyy!! 🙂
Rajma Chawal Recipe – Ingredients
Preparation Time : 8 hrs soaking time | Processing Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian| Recipe Reference: Tarla Dalal
Recipe Category: Sidedish | Recipe Cuisine: South Indian| Recipe Reference: Tarla Dalal
Steamed Rice – 1 cup
Rajma – 1/2 cup
Big Onion – 1 small
Tomato – 2 medium
Ginger – 1 tsp finely chopped
Red Chilli powder – 1 tsp
Coriander powder – 3/4 tsp
Amchur powder(Dried Mango powder) – 1/2 tsp
Coriander Leaves – 3 tsp finely chopped
Salt – to taste
To temper:
Oil – 3 tsp
Jeera – 1/2 tsp
Cinnamon – 1/4 inch piece
Cloves – 2
Green Chilli – 1 finely chopped
Method:
- Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles,dont drain water…Set aside.Puree the tomatoes without adding water.
- Keep the tomato paste aside.Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger saute for for a second then add onions and fry till translucent.
- Then add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few mins, simmer and cook.
- Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle.Once pressure releases,give a quick stir then garnish with coriander leaves and switch off.Add cooked rice and give a quick stir.
Mix with hot steamed rice and enjoy rajma chawal!
My Notes:
- In the orginal recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma. But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavour and texture.If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in orginal recipe itself.
- You can have the gray with rotis or phulkas too, tastes great!
- The curry should be semi thick only then it hold together well with steamed rice.
- Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
- Adjust spice level according to your taste.
Tempting chawal
truely delicious…. Invite u to visit my site ….tq
very very flavorful and delicious rajma rice 🙂
Looks awesome.. Yummy!!
Yummy preparation.
Thanks for sharing.
You really made me crave for this rajma curry now! such easy recipe and beautifully picturised! Great!
hi Sharmi, do i have to add cook rice in the gravy? thanks Veron
Hi sharmilee,
Finally i have tried this recipe today. It came out well. I dont like kidney beans, But today i couldnt resist my selffrom tasting it immediately with hot steamed rice… loved it.
Thanks!
Thnk u, m tryin now.