Rajma Chawal Recipe
Rajma Chawal is a healthy and wholesome combination made using rice, rajma along with onion, tomato, herbs and spices. Rajma Chawal is a popular staple in North India for lunch meal. Learn to make Rajma Chawal with the help of step by step pictures.
Servings2 people
Ingredients
- 1 cup steamed rice
- 1/2 cup rajma
- 1 medium sized big onion
- 2 medium sized tomato
- 1 teaspoon ginger finely chopped
- 1 teaspoon red chilli powder
- 3/4 teaspoon coriander powder
- 1/2 teaspoon amchur powder / dried mango powder
- 3 teaspoon coriander leaves finely chopped
- salt to taste
To temper
- 3 teaspoon oil
- 1/2 teaspoon jeera
- 1/4 inch piece cinnamon
- 2 cloves
- 1 green chilli finely chopped
Instructions
- Soak rajma in water overnight or at least for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles ,don't 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 sauté 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!
Notes
- In the original 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 flavor and texture.
- If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in original 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.
Nutrition Facts
Rajma Chawal Recipe
Amount Per Serving (150 g)
Calories 388
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 1074mg47%
Potassium 904mg26%
Carbohydrates 65g22%
Fiber 19g79%
Sugar 8g9%
Protein 17g34%
Vitamin A 1359IU27%
Vitamin C 26mg32%
Calcium 78mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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