Rajma Chawal is a traditional North Indian dish that consists of red kidney beans cooked in a spicy tomato and onion-based gravy, served with steamed white rice. This popular and flavorful dish can be enjoyed at any time of the day, whether it's for breakfast, lunch or dinner.
The recipe for Rajma Chawal is fairly simple and easy to follow. To begin with, soak 1 cup of rajma (red kidney beans) overnight or for at least 8 hours in water. Once soaked, drain the water and rinse the rajma thoroughly.
Next, heat 2 tablespoons of oil in a pressure cooker over medium heat. Add chopped onions and sauté until they turn golden brown. Then add ginger-garlic paste along with chopped tomatoes to the cooker and cook until the tomatoes soften.
Add spices like cumin powder, coriander powder, turmeric powder, garam masala powder ,and salt as per taste into the pan .Stir well so that all ingredients are combined together.
Now add soaked rajma beans into the mixture followed by adequate amount of water.The ratio should be approximately three times more than that of rajma .Close lid while keeping whistle on top
Cook everything on high flame till you hear two whistles after which reduce flame to low.Cook again till you hear one more whistle then switch off stove.Allow pressure from inside to release slowly before opening lid .
Finally garnish your Rajama Chawal curry with some fresh coriander leaves.This step is optional but adds flavourful aroma
For chawal(steamed rice), wash it properly first then boil two cups of water.Add salt as per taste.Then add washed rice into boiling hot water.Let it cook for around eight minutes or till its properly done.Drain excess water using sieve/colander .
Your delicious Rajma Chawal is now ready to serve! Enjoy your warm bowl of Rajma Chawal with some onion-tomato salad and yogurt on the side. This dish is not only filling but also highly nutritious due to its high protein content from the kidney beans and carbohydrates from the rice.