Follow this simple recipe for homemade rajma chawal, a little modified version of Rajma, one of the most well-liked foods from Punjab in North India. Cooked kidney beans are flavorfully combined with rice in this Punjabi dish known as rajma chawal. Flavorings include ginger, green chilies, tomatoes, onions, spices, and masala powders. You’ll be astonished to learn that all of them are simple things that you can find at any grocery store.
About Homemade Rajma Chawal:
One of the easiest yet most delicious dinners is this one. No Indian child could possibly dislike his mom’s Rajma Chawal as much as they did their noodles. A significant source of protein are kidney beans. Kidney bean curry or the rajma recipe are both dishes associated with mom’s kitchen. One of North India’s simplest gravy recipes is this one. In actuality, all you want for a satisfying Sunday breakfast is some jeera rice or pulao and the Rajma masala.
Rice is served with kidney beans in a hot tomato sauce, along with dollops of clarified butter or Ghee. This curry is offered at hotels, events, weekend brunches, and neighbourhood Punjabi Dhabas. It can also be made vegan. Simply omit the ghee; the dish will still be delicious. has less calories as well. Rajma goes perfectly with rice as a gluten-free dinner. The next day, once the gravy has thickened, you may serve it with roti as well.
Rajma Nutition Fact:
- Calories: 125
- Fat: 0.9 g
- Calories from Fat: 6.5%
- Protein: 7.3 g (protein in rajma)
- Carbohydrates: 23.7 g
- Sugar: 3.9 g
- Fiber: 6.6 g
- Sodium: 58 mg
Rajma Chawal Images
Homemade Rajma Chawal | Rajma Banane ki Tarika
Equipment
- 1 Pressure cooker
- 1 One nonstick frying pan
- 1 cooking spud
- 1 One big Bowl
- 1 Knife
Ingredients
For making homemade rajma chawal
- 1 Cup Red kidney beans
- 2 Piece Onions Onions should be finely chopped
- 2 Tbsp Ginger-garlic paste
- 2 Piece Green chilli cut in small pieces
- 1 Tbsp Coriander leaves
- 1â…“ Tbsp Turmeric powder
- 2 Piece Tomatoes Tomatoes cut in small pieces
- 1 Tbsp Red chilli powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Garam masala
- 1 Tbsp Butter
- 1 Tbsp Oil
- 1-2 Tbsp Salt Add salt as your taste
For making Rajma/Rice
- 1 Cup Rice Use Basmati rice
- 1-2 Cup Water
- 1 Tbsp Salt
Instructions
Method for making homemade Rajma curry
- After washing, immerse the rajma for 6 to 8 hours, or overnight.
- Take a pan and fill it with 3 cups of water, soaked kidney beans, and a dash of salt. The water that the rajma were soaked in should be thrown away. Use of this water will result in dyspepsia. Cook for 20 to 30 minutes, or until the rajma is tender and soft.
- Add the chilli powder, turmeric powder, cumin powder, coriander powder, salt, and pepper to a small bowl. Well combine all the spices.
- Heat the oil in a kadai. Add the chopped onions and simmer for a further 7 to 8 minutes, or until they turn golden brown.
- Cook for a minute after adding the green chile and garlic.After that, combine the spice combination from the bowl with the ginger and tomatoes. Cook for 7-8 minutes or until mixture starts to release oil.
- Add one cup of water, butter, and the cooked rajma. Cook it on a low burner for 30 minutes. (If the rajma is cooked for a longer period of time, the taste improves as the spices meld together.)
- Now mash one tablespoon of Rajma with a ladle. This will make the gravy thicker. According to the needs of the gravy, adjust the water. Allow it to simmer for five minutes over a low temperature with the lid open.
- Place it in a serving basin and top with fresh coriander.
- Then serve it hot-hot
Method of making the Rice
- Rice should be well washed and set aside.
- Take a pan and fill it with water. Make it boil.
- Rice and salt should be added to boiling water. Boil for 15 minutes, then turn down the heat and continue to cook the rice until it is thoroughly tender but not mushy.
- Turn off the heat and strain the rice and water over a sieve to drain the starch water.
- Move the rice into a bowl. Serve it warm
Video
Notes
- Your dry beans must be soaked! Rajma (kidney beans) should be soaked over night or for 8 to 9 hours before being thoroughly cooked. Soaking dried beans makes them easier to digest since it lowers their phytic acid content. Beans' phytate content contributes to flatulence and indigestion. Additionally, soaking makes beans cook more quickly.
- Cook the rajma thoroughly! When preparing a recipe with kidney beans, they must be cooked to perfection. When you bite into them, they should melt in your mouth with little resistance. This is the most important and frequently neglected step in making rajma. Even in restaurants, the beans still have a bite to them, ruining both the dish's texture and your stomach.
- Go for rajma beans of superior grade. Always purchase new, not used, rajma beans. Older beans take a long time to cook, and the rajma's texture isn't always flawless. When I buy them, I always look at the date on the package, and if it is more than 5 or 6 months old, I won't buy the rajma.
- Use canned beans if time is of the essence! Add canned kidney beans after the cooked beans have been put in the recipe. Fresh water should be added, and the mixture should boil for a few minutes until it thickens. Two 15 oz cans of kidney beans may be used.
- The asafoetida (hing) can be omitted or replaced with gluten-free asafoetida to make this rajma dish gluten-free.
- Vegan alternative: Omit the cream entirely and use oil in place of the butter. If you want a thicker curry, you can also choose to add vegan butter and coconut cream. Although the vegan rajma dish retains some of the coconut characteristics, it still tastes wonderful.
1. Are black kidney beans suitable?
ANS: You can use dark red kidney beans in place of the pinkish, striped kidney beans that are often used to make Punjabi rajma masala.
2. How much and how should I use canned kidney beans?
ANS: 3 cups of cooked kidney beans are produced from 1 cup of dry kidney beans. Canned beans provide 1.5 to 1.75 cups from a 15 ounce can. Therefore, the recipe calls for two 15 oz cans of kidney beans.
3. Why do my rajma beans take so long to cook or don’t cook well?
ANS: Cooking time might vary depending on the calibre and freshness of the beans. Aged beans should never be used since they cook and soften poorly.
4. What should I do if I neglected to soak the kidney beans?
ANS: You are given two choices. One is the “quick soak” technique. Your kidney beans will soak for one to two hours if you cover them with boiling water, cover the dish, and let them soak. They must now be prepared for rinsing, draining, and cooking.
You may also choose to use canned beans as an alternative. According to how the recipe is stated, two 15 oz.
5. Can I sauté the onions and tomatoes before cooking the rajma under pressure?
ANS: You can utilise this approach, of course. The acidity of the tomatoes may prevent the rajma beans from cooking properly (depending on their freshness). Having said that, I’ve tried this method of cooking several times, and when I use fresh kidney beans, it works for me.
6.Can I omit the asafoetida?
ANS: Of course! Asafoetida is frequently added to lentil or bean dishes in Indian cuisine because it aids with digestion. Asafoetida may be simply omitted from this rajma masala recipe, though.
7. Can I prepare rajma with canned tomatoes?
ANS: You may use canned tomatoes, of course. Crushed tomatoes, 1 cup, are needed.
8. How do you prepare a rajma masala gravy that is quite thick?
ANS: You may take approximately 1 cup of the cooked beans and ground them or combine them with some water to produce a fine paste rather than mashing the cooked beans. Simmer the curry base after adding this paste. The additional starch in the sauce will give the finished rajma masala a thick consistency.
9. In a pot or skillet, how should kidney beans be cooked?
ANS: The kidney beans should first be soaked as normal for 8 to 9 hours. Rinse them with fresh water after draining. Then add as much water, rajma, and salt to a big saucepan as needed. Cook with the lid on for 45 to 1 hour, or until the beans are tender.
