ajma Chawal, a beloved North Indian dish, brings the perfect blend of creamy kidney beans in a spiced tomato gravy paired with fragrant basmati rice. This hearty and wholesome meal is a staple in many Indian households, known for its rich flavors and comforting nature. Ideal for any occasion, Rajma Chawal is both a nutritious and satisfying option that can easily become a family favorite.
Ingredients:
For the Rajma (Kidney Beans):
- 1 cup dried kidney beans (rajma), soaked overnight
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1-inch piece of ginger, minced
- 4 cloves garlic, minced
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon stick
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
For the Chawal (Rice):
- 1 cup basmati rice
- 2 cups water
- 1 tbsp vegetable oil
- Salt to taste
Steps:
Prepare the Rajma:
- Soak and Cook: Begin by soaking the dried kidney beans in water overnight. Drain and rinse them before pressure cooking with fresh water and a pinch of salt until they are tender. This typically takes about 20-25 minutes on medium heat.
- Sauté Aromatics: Heat vegetable oil in a large pot. Add cumin seeds, bay leaf, cloves, and cinnamon sticks. Once fragrant, add the chopped onions and sauté until golden brown. Stir in the ginger, garlic, and green chilies, cooking until the raw smell disappears.
- Build the Base: Add the tomato puree to the pot, stirring well. Cook this mixture until the oil begins to separate from the masala, indicating that the tomatoes are fully cooked.
- Spice it Up: Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to allow the spices to bloom and blend well with the tomato base.
- Combine and Simmer: Add the cooked kidney beans along with some of their cooking liquid to the pot. Stir well and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Finish with Garam Masala: Sprinkle garam masala into the pot and mix well. Simmer for an additional 5 minutes. Garnish with fresh cilantro leaves.
Prepare the Chawal:
- Rinse and Cook: Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice, vegetable oil, and salt. Stir and cover the pot, reducing the heat to low. Cook for about 15 minutes or until the rice is tender and the water is absorbed.
- Fluff and Serve: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Tips For Variation
- Add Vegetables: Enhance the nutritional value by adding vegetables like spinach, peas, or bell peppers to the rajma gravy.
- Use Canned Beans: For a quicker version, use canned kidney beans instead of dried ones.
- Smoky Flavor: Add a piece of charcoal to the cooked rajma and cover it for a smoky aroma.
- Creamy Twist: Stir in a tablespoon of cream or a dollop of yogurt to make the gravy richer.
- Spice Level: Adjust the amount of green chilies and red chili powder to suit your spice preference.
- Lemon Zest: Add a bit of lemon zest to the rice for a fresh, zesty flavor.
- Coconut Milk: Replace some of the water with coconut milk for a unique twist.
- Whole Spices: Experiment with different whole spices like star anise or cardamom for varied flavors.
Macros
- Calories: 450 kcal per serving
- Protein: 12g
- Carbohydrates: 70g
- Fat: 10g
Frequently Asked Questions for Rajma Chawal
- Can I make Rajma Chawal in an instant pot?
- Yes, you can. Use the sauté function to prepare the masala, then cook the soaked beans on high pressure for 20 minutes.
- How long can I store Rajma Chawal?
- Store rajma in an airtight container in the refrigerator for up to 3 days. The rice is best consumed within 1-2 days.
- Is Rajma Chawal vegan?
- Yes, this dish is naturally vegan as it contains no animal products.
- Can I freeze Rajma Chawal?
- You can freeze the rajma for up to 3 months. However, it is better to cook fresh rice when ready to serve.
- What if my kidney beans are not softening?
- Ensure the beans are not old. Also, adding salt while cooking beans can toughen them, so add salt towards the end of cooking.
Authentic Indian Rajma Chawal: A Comforting Classic
Rajma Chawal is a classic North Indian dish featuring creamy kidney beans cooked in a spiced tomato gravy, served alongside fragrant basmati rice. It's known for its hearty flavors and comforting appeal, making it a popular choice in Indian households.
Ingredients
For the Rajma (Kidney Beans):
- 1 cup dried kidney beans rajma, soaked overnight
- 2 medium onions finely chopped
- 2 medium tomatoes pureed
- 1- inch piece of ginger minced
- 4 cloves garlic minced
- 2 green chilies chopped
- 1 tsp cumin seeds
- 1 bay leaf
- 2-3 cloves
- 1- inch cinnamon stick
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
For the Chawal (Rice):
- 1 cup basmati rice
- 2 cups water
- 1 tbsp vegetable oil
- Salt to taste
Instructions
Prepare the Rajma (Kidney Beans)
- Soak the Beans: Place the dried kidney beans in a bowl and cover with water. Allow them to soak overnight.
- Cook the Beans: Drain the soaked beans and rinse them. In a pressure cooker or large pot, add the kidney beans with fresh water. Cook until tender, about 20-25 minutes on medium heat.
- Sauté Aromatics: Heat vegetable oil in a large pot. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Sauté until fragrant.
- Cook Onions and Tomatoes: Add chopped onions to the pot and sauté until golden brown. Stir in minced ginger, garlic, and green chilies until fragrant. Add tomato puree and cook until oil separates.
- Add Spices: Mix in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
- Combine and Simmer: Add cooked kidney beans with some cooking liquid. Stir and bring to a boil. Reduce heat and simmer for 15-20 minutes.
- Finish with Garam Masala: Sprinkle garam masala and simmer for 5 more minutes. Garnish with cilantro leaves.
Prepare the Chawal (Rice)
- Rinse and Cook Rice: Rinse basmati rice under cold water until water runs clear. In a pot, bring water to a boil. Add rice, vegetable oil, and salt. Stir, cover, and cook on low heat for 15 minutes.
- Fluff and Serve: Remove from heat and let rice sit covered for 5 minutes. Fluff with a fork before serving.