Rajma chawal is a popular North Indian dish that consists of kidney beans cooked in a spicy tomato-onion sauce and served with steamed rice. Here is a recipe for making the best rajma chawal:
Ingredients:
- 1 cup of kidney beans (rajma)
- 1 onion, finely chopped
- 2-3 tomatoes, finely chopped
- 2-3 garlic cloves, finely chopped
- 1-inch piece of ginger, finely chopped
- 1-2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 2-3 tbsp oil
- 2-3 cups of water
- Fresh coriander leaves, chopped for garnishing
- Steamed basmati rice, for serving
Instructions:
- Soak the kidney beans in water overnight or for at least 6-8 hours. Drain the water and rinse the beans thoroughly.
- In a pressure cooker, add the soaked kidney beans and 2-3 cups of water. Cook the beans for 5-6 whistles or until they are soft and tender. You can also cook the beans in a pot on the stove, but it will take longer.
- In a separate pan, heat 2-3 tbsp of oil and add cumin seeds. Once the cumin seeds start to splutter, add finely chopped onions and sauté until they turn golden brown.
- Add ginger, garlic, and green chilies to the pan and sauté for a minute or two.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add coriander powder, red chili powder, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add the cooked kidney beans along with the water in which they were cooked. Mix everything well and cook for another 5-10 minutes.
- Add garam masala powder and mix well. Cook for another 2-3 minutes.
- Finally, garnish with fresh coriander leaves and serve hot with steamed basmati rice.
Enjoy the delicious and nutritious rajma chawal!