Rajma Chawal
Experience the comforting and flavorful delight of Rajma Chawal, a beloved North Indian recipe featuring tender red kidney beans simmered in a rich, spiced tomato-based gravy and paired with fluffy basmati rice. This hearty dish combines aromatic spices like cumin, turmeric, and garam masala with the creamy texture of rajma, making it a soul-satisfying meal that's perfect for any day of the week. With its blend of protein-packed beans and fragrant rice, Rajma Chawal is a complete vegetarian meal that’s both nutritious and delicious. Garnished with fresh cilantro, this classic recipe is an ideal choice for family lunches or dinners, capturing the essence of authentic Indian comfort food.
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Recipe Information
Ingredients
- 250 grams Red kidney beans (rajma)
- 200 grams Basmati rice
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 200 grams Tomato puree
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the red kidney beans thoroughly and soak them in water overnight or for at least 8 hours.
Drain and rinse the soaked beans. Add them to a pressure cooker with 3 cups of water and a pinch of salt. Cook on medium heat for 15-20 minutes or until they become tender. If using a stovetop pot, simmer for about 40-45 minutes.
While the beans are cooking, rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Add the soaked rice to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed. Fluff the rice with a fork.
Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and a little salt. Cook until the oil separates from the masala.
Add the cooked kidney beans along with their cooking liquid. Stir well and adjust the gravy consistency by adding more water if needed.
Simmer the rajma for 10-15 minutes, stirring occasionally, until the flavors meld together.
Add the garam masala and mix well. Adjust salt to taste.
Garnish with chopped cilantro and serve hot with the prepared basmati rice.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
