Rajma chawal is a popular North Indian dish made with red kidney beans, onions, tomatoes, and spices. It is a hearty and flavorful dish that is perfect for a cold winter day. In this article, we take a look at the origins, preparation and cultural significance of this iconic dish.
Ingredients
- 1 cup red kidney beans, soaked overnight
- 2 tablespoons oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 inch piece of ginger, grated
- 4 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water as needed
- 1 cup basmati rice, rinsed and drained
- Cilantro, for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the tomatoes, ginger, and garlic and cook until the tomatoes are soft and mushy, about 5 minutes more.
- Add the turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Cook for 1 minute more, stirring constantly.
- Add the soaked kidney beans and enough water to cover them by 2 inches. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the beans are tender.
- While the beans are cooking, cook the rice according to the package directions.
- Once the beans are tender, mash them with a fork or potato masher until they reach your desired consistency.
- Serve the rajma with the rice and garnish with cilantro.
Tips
- For a richer flavor, you can add a dollop of ghee to the rajma before serving.
- If you don’t have time to soak the kidney beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for 1 hour.
- If you want to make a thicker rajma, you can add a few tablespoons of cornstarch or flour to the pot before simmering.
- Rajma Chawal is a great dish to make ahead of time. Simply cook the beans and rice separately, then combine them and store in the refrigerator. When you’re ready to eat, reheat the mixture in a pot over medium heat until warmed through.
I hope this recipe help you to make delicious Rajma Chawal.
Get more pro tips to make delicious: Rajma Chawal — Recipe in North Indian Style For Foodies.
