Rajma Chawal is a popular North Indian dish made of kidney beans (rajma) cooked in a spiced tomato-based gravy and served with steamed rice (chawal). It’s hearty, comforting, and rich in flavors. Here’s a simple recipe to make Rajma Chawal at home.
Ingredients
Ingredients
For Rajma (Kidney Beans) Gravy:
- 1 cup dry kidney beans (rajma)
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed or finely chopped
- 1-2 green chilies (optional)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil or ghee
- 2-3 cups water (for cooking the beans)
- Fresh cilantro leaves (coriander) for garnish
For Steamed Rice (Chawal):
- 1 cup basmati rice
- 2 cups water
- Salt to taste
Instructions
Step 1: Prepare the Rajma (Kidney Beans)
- Soak the beans: Wash the kidney beans thoroughly and soak them in enough water for 6-8 hours or overnight.
- Cook the beans: After soaking, drain the water and pressure cook the beans with fresh water. Add about 3 cups of water to the beans and cook for 4-5 whistles or until the beans are tender and soft. You can also cook them in a regular pot, but it will take longer.
Step 2: Make the Rajma Gravy
- Heat oil/ghee in a large pan or pressure cooker on medium heat.
- Sauté the onions: Add chopped onions and sauté until they turn golden brown (about 5-7 minutes).
- Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add tomatoes: Add the pureed or chopped tomatoes, green chilies, and cook for 5-7 minutes until the tomatoes soften and the oil starts to separate from the masala.
- Add dry spices: Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix everything well.
- Add cooked rajma: Once the masala is well-cooked, add the cooked kidney beans along with some of the cooking water from the beans. You can adjust the consistency by adding more water if you prefer a thinner gravy. Stir and cook for 10-15 minutes, allowing the beans to absorb the spices.
- Garam masala: Add garam masala towards the end and mix. Simmer the curry for another 5 minutes.
- Garnish: Sprinkle fresh cilantro leaves on top for a burst of freshness.
Step 3: Prepare Steamed Rice
- Rinse the rice: Wash the basmati rice under running water until the water runs clear.
- Cook the rice: In a pot, add the rinsed rice, water (2 cups for 1 cup rice), and salt. Bring to a boil, then reduce the heat to low, cover, and cook for about 12-15 minutes, or until the rice is cooked and the water is absorbed. Alternatively, you can use a rice cooker to prepare the rice.
Step 4: Serve
- Plating: Serve the hot Rajma with freshly steamed Chawal. You can garnish the Rajma with additional chopped cilantro if desired.
- Optional: Pair it with a side of pickle and a bowl of yogurt for a complete meal.
Tips:
- For added flavor, you can temper the gravy with a small piece of cinnamon, cardamom, or bay leaf while frying the onions.
- Some people prefer to mash a small portion of the cooked rajma to make the gravy thicker and creamier.
- If you don’t have a pressure cooker, you can cook the rajma in a regular pot, but it will take longer to soften (about 1.5 to 2 hours).
Enjoy your Rajma Chawal with a hot, fluffy bowl of rice! It’s perfect for lunch or dinner.
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