Comfort food! A piping hot plate of Rajma-Chawal is enough to drive away the blues of the consistent rains, isn’t it? Different from Maharani Dal, Kaali Dal or Dal Makhani, this recipe uses just Rajma or Red Kidney beans to get the yummy taste. A staple in Northern Indian diet, this popular recipe finds its place in most Punjabi households. Full of flavour and high in proteins, Rajma when had with fragrant Basmati rice takes the word heavenly to another level! Good soul food to be had in the rainy or winter months.
- Prep Time
- Cook Time
- 1 big bowl of Rajma
- Difficulty Level Moderate
- (4.3 /5)
- 3 ratings
- For the Rajma : 200 gms Rajma/ Red Kidney Beans soaked overnight
- Paste of 3 tomatoes, 1 onion, 4-5 pods of garlic, 1/2 inch ginger - ground together
- 1 tbsp oil
- 1 tsp jeera/ cumin seeds
- 1/2 tsp hing/ asafoetida
- 2 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp dhania-jeera/ coriander-cumin powder
- 1 green chilli slit in the middle
- salt to taste
- For the Basmati Chawal : 2 cups basmati rice
- For the Rajma : Soak the Rajma/ Red Kidney beans overnight in water
- Next day pressure cook for 5-6 whistles till soft.
- Take it out in a vessel and keep aside.
- Heat oil in the same cooker and add jeera/ cumin, slit green chilli and hing when hot.
- Add the ground paste and saute well.
- Mix in all the mentioned spices, boiled Rajma along with the water it was cooked in, salt to tast e and adjust water according to thickness required.
- Pressure cook again for 2 whistles so that the raw paste and spices blend and cook well together giving you a flavourful Rajma!
- For the Basmati Chawal : Soak the rice for 1/2 an hour.
- Take double the quantity of water with the rice and pressure cook for two whistles. Alternatively take the rice and double the water in a microwave bowl and cook on high for 12-13 minutes on high in convection mode.
- Serve the fragrant Basmati rice with a ladleful of the hot Rajma on top. Pour a spoonful of ghee for extra flavour. Enjoy!
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