Rajma Chawal

Rajma Chawal, a quintessential North Indian dish, combines the rich, hearty flavours of kidney beans curry (rajma) with the simplicity of basmati rice (chawal). This dish not only epitomises comfort food but also highlights the diverse and rich culinary heritage of Punjabi cuisine. In this blog, I will share a simple, one-pot recipe for homestyle Punjabi rajma along with the method for cooking basmati rice using the absorption method. 

Ingredients

For Pressure Cooking Kidney Beans

- 1 cup rajma (dried kidney beans), 200 grams – soaked overnight in enough water

- 2.5 cups water – for pressure cooking

  • Rajma Chawal

    Recipe Details

    • Cuisine: North Indian, Punjabi
    • Course: Main Course
    • Diet: Vegetarian
    • Difficulty Level: Moderate
    • Cook Time: 45 minutes
    • Servings: 4

    Other Ingredients

    • - ½ to 1 teaspoon green chili – chopped or 1 to 2 green chilies
    • - 1 tablespoon garlic – finely chopped or 7 to 8 medium-sized peeled garlic
    • - 1 tablespoon ginger – finely chopped or 1 inch peeled & chopped ginger
    • - 3 tomatoes – medium-sized, finely chopped; 200 grams
    • - 1 onion – large, finely chopped; 100 grams
    • - ½ teaspoon Namox Turmeric Powder
    • - ½ teaspoon Namox Red Chili Powder
    • - ¾ to 1 teaspoon Namox Garam Masala
    • - 1 teaspoon Namox Dry Mango Powder (amchur powder)
    • - 1 teaspoon Namox Cumin Seeds
    • - 2 tablespoon butter or oil
    • - Salt as required

  • For Cooking Basmati Rice (Chawal)

    • - 1 cup basmati rice (heaped), 200 grams
    • - 2 cups water or as required depending on the quality of rice
    • - ½ teaspoon oil (optional)
    • - ¼ teaspoon salt or as per taste

Cooking the Rajma Chawal

Preparation

1. Rinse and Soak Beans: Rinse the kidney beans several times in running water. Soak them in enough water overnight or for 8 to 9 hours. Drain the soaked water the next day and rinse the beans again in fresh water. Drain all the water and set the beans aside.

2. Chop Veggies: Chop the onions, tomatoes, ginger, garlic, and green chillies. Set them aside.

Making Rajma

1. Pressure Cook Beans: In a pressure cooker, add the kidney beans along with the chopped onions, tomatoes, ginger, garlic, and green chillies. Add the spices (cumin seeds, red chilli powder, turmeric powder, and salt), pour in the water, and mix well. Add butter or oil and stir again.

2. Cook: Cover and seal the cooker tightly with the lid and pressure cook for 18 to 20 whistles on high heat. Once the pressure drops naturally, open the lid and check the beans. They should be fully cooked and melt in the mouth without any resistance. If not, add ½ cup more water and pressure cook for another 5 to 6 whistles.

3. Simmer and Thicken: Once the beans are cooked, continue to simmer on medium-low heat without the lid until the gravy thickens. Add dry mango powder and Namox garam masala, stirring well. Mash a few kidney beans with the back of a spoon to further thicken the consistency.

Cooking Basmati Rice

1. Rinse and Soak: Rinse 1 cup of basmati rice in water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. Cook Rice: In a pot, add 2 cups of water, ½ teaspoon oil, and ¼ teaspoon salt. Bring to a boil. Add the soaked rice and stir gently. Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice simmer for about 15-20 minutes or until the water is fully absorbed and the rice is tender.

Serving

Garnish the rajma with coriander leaves (optional) and serve hot with steamed basmati rice. Rajma Chawal can also be enjoyed with chapati, paratha, or naan.

Conclusion

Rajma Chawal is more than just a dish; it’s a celebration of flavors and traditions that brings comfort and satisfaction. I hope you love this collection as much as I loved creating it. Which cultural elements inspire your fashion choices? Let me know in the comments below. See you soon!