rajma chawal recipe

With steaming rice, Rajma Chawal is a traditional North Indian meal that combines the earthy flavours of kidney beans with fragrant spices. This hearty and healthy dish is a standard in many Indian homes. We'll walk you step-by-step through the process of making the ideal Rajma Chawal in this post.

Step 1: Prepare the kidney beans (Rajma)

To begin, you will require:

1 cup of rajma, or dry kidney beans

1 big onion, diced finely

2 tomatoes, 3 or 4 cloves of chopped garlic, 1 inch of ginger, and grated

2 slit green chilies

1/4 cup cumin seeds

one teaspoon of turmeric powder

1 teaspoon of red pepper flakes

Garam masala, 1 teaspoon

Salt as desired

garnish of fresh coriander leaves

Instructions:

The kidney beans should be well rinsed before soaking in water for the night. This shortens the cooking time and softens the beans.

After the beans have soaked, drain them and add them to a pressure cooker. Cook the beans over medium heat for approximately 15 minutes, or until they are soft, with just enough water to cover them.

Heat some oil in a different pan and add the cumin seeds. Add the chopped onions and cook till golden brown after they start to crackle.

Add the minced garlic, ginger, and green chilies that have been sliced. Cook for one minute, or until there is no longer any raw scent.

Add salt, red chilli powder, turmeric powder, and tomato puree at this point. Mix well and boil the masala till the oil separates from it.

Add the prepared masala to the pan along with the cooked kidney beans. If additional water is required, add it, cover the pan, and simmer for 15 to 20 minutes on low heat.

Before serving, top with garam masala and fresh coriander leaves.

Step 2: Getting the Chawal (Rice) ready

You will need the following to enhance the flavours of Rajma:

Basmati rice, 1 cup

2 glasses of water

Salt as desired

Instructions:

Basmati rice should be well rinsed in cold water until the water is clear. This produces fluffy rice by removing extra starch.

2 cups of water should be added to a pot and brought to a boil. To taste, add salt.

Gently mix the boiling water into the washed basmati rice. Turn the heat down to low, cover the pan, and simmer the rice for 15–20 minutes, or until it is soft and the grains are distinct.

When the rice is finished cooking, lightly fluff it with a fork.

Step 3: the Rajma Chawal dish

To present this delicious dish:

Rajma (kidney beans) should be generously spooned onto a dish.

Steamed basmati rice should be served with the rajma.

For more flavour, you may add some yoghurt, finely sliced onions, and chaat masala as a garnish.

With a side of papadum or a crisp salad, serve the flavorful Rajma Chawal hot and savour every bite.

Rajma Chawal benefits include:

High in Protein: Kidney beans give the dish Rajma Chawal its protein content. Building and mending tissues, fostering the growth of muscles, and sustaining general health all depend on protein.

Fibre: Kidney beans are a good source of dietary fibre, which helps with digestion, controls blood sugar levels, and fosters intestinal health. Rajma Chawal and other fiber-rich meals can aid in maintaining a healthy weight and preventing constipation.

Rajma Chawal is nutrient-rich, including a variety of important elements like iron, potassium, magnesium, and vitamins B6 and C. These nutrients are essential for preserving healthy biological processes, enhancing immunity, and promoting general wellbeing.

Heart-Healthy: When taken as part of a balanced diet, the combination of kidney beans and rice in Rajma Chawal offers an excellent mix of complex carbs and fibre, which can help manage cholesterol levels and support heart health.

Energising and Satisfying: Rajma Chawal is a filling and energising dish. Protein, complex carbs, and fibre work together to keep you feeling full for longer and provide you steady energy throughout the day.

Question and Answer Sheets (FAQs):

Can I replace dried kidney beans with canned ones?

A: Canned kidney beans are a practical substitute, yes. Freshly cooked kidney beans may, however, taste and feel slightly different from those in cans. Don't forget to fully rinse canned kidney beans before using to get rid of extra salt.

Q2. Can I make Rajma Chawal with any kind of rice?

A: You can use other varieties of long-grain rice if you want, but basmati rice is typically used for Rajma Chawal due to its fragrant flavour and fluffy texture. Simply modify the cooking time as necessary.

3.Do I need a pressure cooker to prepare Rajma Chawal?

A pressure cooker is not necessary to cook kidney beans on the hob. It will take more time to cook. The beans should be soaked the night before being cooked in plenty of water in a covered saucepan.

4. Can I alter the amount of spice in Rajma Chawal?

A: Definitely! Depending on your preferred level of heat, you may modify the spice.

5. Can leftover Rajma Chawal be frozen?

A: Yes, you may store leftover Rajma Chawal in the freezer in an airtight container. Reheat it on the hob or in the microwave after thawing it overnight in the refrigerator.

Can I add veggies to Rajma Chawal, question six?

A: Bell peppers, carrots, or peas can be added to the traditional Rajma Chawal recipe along with rice and kidney beans to increase the nutritional content and flavour of the meal.

Keep in mind that experimenting with ingredients and cooking techniques will allow you to produce Rajma Chawal distinctively yours. Enjoy discovering and tasting this delectable Indian cuisine!