Rajma Chawal

Rajma Chawal Recipe
  • Lunch
  • Servings
  • 3Spicy
  • 40 MinsCook Time
  • Cuisine : Punjabi
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Ingredients

Ingredients - To Cook Rajma:

  • 1 cup of Kidney Beans (Rajma)
  • 2 tablespoons of Split Bengal gram (Chana Dal)
  • ½ cup Onions finely chopped
  • 2 teaspoons of finely chopped Green Chillies
  • 1 teaspoon of Ginger paste
  • 2 teaspoons of Garlic paste
  • 3-4 Dry red chillies (Sukhi Lal Mirch)
  • Cinnamon (Dalchini), Cloves (Lavang), Black Cardamom (Badi Elaichi)

Ingredients - For Curry

  • 2 tablespoons Oil
  • 1/2 cup Onions finely chopped
  • ½ cup Crushed tomatoes puree
  • 2 teaspoons of Red chilli (Lal Mirch) powder
  • ½ teaspoon of Turmeric (Haldi) powder
  • 2 teaspoons of Coriander-Cumin (Dhania-Jeera) powder
  • ¼ teaspoon of Garam masala powder
  • ¼ cup each of Curd and Cream (Dahi and Malai)
  • Salt (as per taste)
  • 2 tablespoons of Clarified butter (Ghee)
  • 2 tablespoons of Coriander leaves (Hara Dhania)
 

Cookwares

Pressure Cooker, Kadai, Bowl, Spoon

Step By Step Method

  • Step 1
    1.  Soak kidney beans in water for 7-8 hours.
    2.  After that drain the beans and mix all ingredients and cook by adding 2 cups water.
    3.  Cook the beans in cooker on low flame for at least a half hour.
    4.  To make curry for beans, Heat oil in a non-stick pan & add onions and sauté till light brown.
    5.  Add tomato puree, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and mix well.
    6. Add Curd and Cream and mix again.
    7.  Add cooked beans (Rajma) and salt into the curry, mix well and cook on a medium flame for 3-4 minutes while stirring occasionally.
    8.  Add the clarified butter and serve garnished with fresh coriander leaves.

    Step 2

    To Cook Rice:

    1. Soak the rice in cold water for 30-60 minutes. Rinse or wash the rice in the sink until the water is clear enough to see the rice through it.
    2. Boil water and add salt. Pour water (for every cup of rice, use 1 3/4 cups of water) into a large pot or a saucepan.
    3. Pour in rice. Add it to the boiling water.
    4. Stir once to separate the rice by using wooden spoon.
    5. Cover the pot and turn down the heat to its lowest flame. Let rice simmer for about 18-20 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
    6. Serve Rajma along with hot rice.
     

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