Rajma Chawal

 Rajma Chawal is a popular North Indian dish that consists of cooked kidney beans (rajma) served with steamed rice (chawal).

The kidney beans are typically soaked overnight and then cooked with spices, onions, tomatoes, and sometimes garlic and ginger to create a rich and hearty gravy. The dish is seasoned with a blend of spices like cumin, coriander, garam masala, and red chili powder, giving it a delicious and aromatic flavor.

Here's a basic recipe for making Rajma Chawal:

Ingredients:

For Rajma (Kidney Beans Curry):

• 1 cup dried kidney beans (rajma), soaked overnight and drained

• 2 medium-sized onions, finely chopped

• 2 medium-sized tomatoes, pureed

• 2-3 cloves of garlic, minced

• 1-inch piece of ginger, minced

• 2-3 green chilies, slit (adjust to taste)

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons oil or ghee

• Fresh coriander leaves, chopped for garnish

For Chawal (Steamed Rice):

• 1 cup basmati rice

• 2 cups water

• Salt to taste

Instructions:

For Rajma (Kidney Beans Curry):

• Heat oil or ghee in a pressure cooker.
• Add cumin seeds and let them splutter.
• Add minced ginger, garlic, and slit green chilies. Sauté for a couple of minutes.
• Add chopped onions and sauté until they turn golden brown.
• Add turmeric powder. Mix well and cook for a few minutes.
• Add the tomato puree and mix well.
• Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well, and
• Cook for a few minutes until the masalas are well combined.
• Pour warm water.
• Then cook until the oil starts to separate from the masala.
• Add the soaked and drained kidney beans (rajma) to the masala and mix well.
• Add enough water to cover the beans (about 3–4 cups).
• Close the pressure cooker lid and cook on medium heat for about 15–20 minutes after the first whistle.
• Once the rajma is cooked and tender, open the pressure cooker carefully.
• If the gravy is too thick, you can add a little water to achieve your desired consistency.
• Sprinkle garam masala and chopped coriander leaves. Mix well.

Note:  If using a pot, cover and cook until the beans are tender (around 45 minutes to an hour), stirring occasionally and adding water if needed.

For chawal (steamed rice):

• Wash the basmati rice thoroughly.
• In a separate pot, bring 2 cups of water to a boil.
• Add salt to taste.
• Add the washed rice to the boiling water.
• Reduce the heat to low, cover, and let it simmer for about 15–20 minutes, or until the rice is cooked and the water is absorbed.
• Once the rice is cooked, fluff it with a fork.

You can adjust the spices and quantities according to your taste preferences.

Rajma Chawal is often served with yogurt, pickles, or papad on the side.

Enjoy your homemade Rajma Chawal!