“Rajma chawal” It is a delicious North Indian dish made with kidney beans and served with steamed rice (chawal). Oh, Rajma Chawal! It’s a dish that holds a special place in the hearts and taste buds of many people, especially in North India rajma, which means kidney beans, and chawal, which means rice, are two ingredients that make up this flavorful and satisfying meal. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner, rajma Chawal is more than a dish, it’s a cultural phenomenon, anyone who has spent time in north India, especially in and around Punjab or Delhi, knows the emotion behind the Rajma (kidney beans) and Chawal (rice) it’s a spicy and gravy-type dish. Rajma is traditionally made with onions and tomatoes, which act as a gravy for the red beans.
In recent years, Rajma Chawal has gained popularity beyond India’s borders, becoming a favorite among food enthusiasts around the world also you guys must have seen it in Bollywood movies where “maa ke haath ka rajma chawal” (rice and beans cooked by one’s mother) is the pinnacle of the mother-child love language, Whether you’re a fan of vegetarian cuisine or simply looking to try something new then, it is definitely worth a taste, So go ahead, grab a plate, and savor the flavors of this iconic Indian dish! But wait, before this, let us know what its recipe is
“Let’s talk about the recipe.”
How to make Rajma (kidney)
There is the best Rajma (kidney) making recipe just follow step by step process help you the best Rajma recipe ever. You can cook rajma in a cooker or any pot.
Ingredients-
For Rajma (Kidney Curry)-
- 1 cup dried kidney beans
- 2 tablespoons of oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped (optional)
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro leaves for garnish
For chawal (rice)-
- 1 cup basmati rice
- 2 cups of water
- 1 teaspoon salt
Instructions-
- Rinse the kidney beans under cold water and soak them in enough water overnight or for at least 8 hours.
- After soaking, drain and rinse the kidney beans again. Place them in a pressure cooker or big pot.
- Add fresh water to the pressure cooker or pot, covering the kidney beans by about 2 inches. Cook until the beans are tender. If you use a pressure cooker, then wait for about 5–6 whistles.
- Once cooked, set the kidney beans aside.
- In a separate pan, warm the oil or ghee over medium heat. Allow cumin seeds to splutter.
- Add the chopped onions and fry until golden brown.
- Add minced garlic, grated ginger, and chopped green chilies (if using). Saute for another 2or 3 minutes, till the uncooked smell fades.
- Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.
- Now add the dry spices: coriander powder, turmeric powder, red chili powder, and garam masala. Blend fully and boil for a few minutes.
- Add the cooked kidney beans along with the water they were cooked in. Stir to combine everything well.
- Season with salt according to your taste.
- Let the curry simmer for about 15-20 minutes on low heat, allowing the flavors to meld together.
- While the curry is simmering, prepare the rice. Clean the basmati rice in cool water until it is clear.
- In a separate pot, bring water to a boil. Add salt and rice, then reduce the heat to low. Place the cover on and cook for 15-20 minutes, till the rice is done and puffy.
- Once the rice is cooked and the rajma curry has thickened to your desired consistency, turn off the heat.
- Serve the hot rajma curry garnished with fresh cilantro leaves, along with steamed basmati rice.
Enjoy your delicious Rajma Chawal!