Rajma chawal is a very common dish in any Punjabi house and it’s fabulous taste can make anyone fall in love with it. The kidney beans and the rice make a yummy combination. So, for some happy hours with family, use the following recipe of rajma chawal.


Ingredients for Rajma Chawal (servings- 4-5):-

RAJMA

  • 250 grams of rajma or kidney beans, 200 grams of beans soaked in water overnight.
  • 1 tablespoon of chopped ginger
  • ½ teaspoon of turmeric powder
  • Salt as per required
  • 2 tablespoons of ghee or oil
  • ¾ -1 teaspoon of garam masala
  • 1 teaspoon of amchur powder
  • ½ teaspoon of red chilli powder
  • 1 large finely chopped onion
  • 1 chopped green chilli
  • 3 medium chopped tomatoes
  • 1 large chopped onion
  • 1 teaspoon of jeera

CHAWAL

  • 1 cup rice
  • 1 teaspoon of salt
  • 3-4 cups of water
  • Pinch of red chilli powder(as per taste)
  • ¼ teaspoon of jeera
  • 1-2 tablespoon of oil/ghee

Method for Rajma Chawal

RAJMA

  • For rajma, wash the kidney beans to get the dust and chemicals out and soak them in enough water for 8-9 hours or overnight.
  • Now, in the morning, drain the water and wash them again and keep aside for sometime.
  • Now, take a pressure cooker, add rajma and all the chopped vegetables.
  • Then add spices- red chilli powder, turmeric powder, jeera and salt.
  • Add enough water and stir well.
  • Add ghee or oil and mix well.
  • Now, cover the cooker with lid and then let it whistle for about 18-20 times on a high flame.
  • After the whistles are done and pressure is settled down, check the rajma if they are cooked well or not.
  • Now, for thickening the curry, simmer it and don’t cover. You can even mash the beans for making the gravy thick.
  • And, if the spices are not in accurate quantity, add some and now, get chawal ready.

CHAWAL

  • First of all, rinse the rice with water properly to get the dust and chemicals out.
  • Now, in a pressure cooker, heat the oil/ghee and when it gets hot, put jeera.
  • When jeera starts to crackle, add salt and red chilli powder according to taste.
  • Then, add the rinsed rice and water.
  • Now, stir the mixture well and close the lid of cooker.
  • Now, let the cooker whistle for 3-4 times.
  • When the pressure is released, open the cooker and serve rajma chawal hot with pickle, curd and sliced onions.