Rajma Chawal is the ultimate comfort food that holds a cherished spot in the hearts of many. This classic North Indian dish features red kidney beans (rajma) simmered in a rich, flavorful tomato gravy, served alongside fluffy steamed rice (chawal). Its simple and flavorful combination make comfort food for all. Authentic flavors and simplicity make it a beloved choice for home-cooked meals.
What truly sets Rajma Chawal apart is its power to bring back a feeling of homesickness. It brings back memories of comfort sunday lunches with family. The attractive aroma of spices from the kitchen pull us towards the comfort and delicious food. The magic of this dish lies in its balanced blend of flavors—the tangy tomatoes, the warmth of Indian spices, and the earthy kidney beans. Each bite takes you on a delightful journey through the richness of North Indian cuisine.
Not only is Rajma Chawal incredibly delicious, but it’s also packed with nutrition. Rajma is an excellent source of plant-based protein and dietary fiber, making it a fantastic option for vegetarians. When enjoyed with rice, it creates a complete protein, making the meal both wholesome and nourishing.
If you’re looking for a recipe that combines ease of preparation, cultural authenticity, and comforting flavors, Rajma Chawal is the answer. This dish has a classic charm and satisfying heartiness that will keep you coming back for more. Give it a try today with us and let it add a sprinkle of tradition to your dining experience! Let's try it with Annapurn with simple recipe steps.
Let's explore the traditional Rajma Chawal recipe, its ingredients, the step-by-step cooking process, nutritional value, and some useful tips to make your Rajma Chawal taste just like the one made in a Punjabi kitchen.
The slow-cooked kidney beans absorb the flavors of the spices, resulting in a mouthwatering dish that pairs beautifully with rice. Rajma Chawal is often accompanied by side dishes like pickles, salads, and curd, making it a complete meal in itself. Let's make it and enjoy the taste with authentic flavors with Annapurn's easy recipe.
Wash the rajma thoroughly and soak it in 3 cups of water overnight or for at least 8 hours.
Drain the water and pressure cook the soaked rajma with fresh water and a pinch of salt for about 3-4 whistles or until soft.
Once cooked, drain the excess water and keep the rajma aside.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add bay leaf, chopped onions, and sauté until golden brown.
Add ginger-garlic paste and green chili, sauté for a minute.
Pour the pureed tomatoes into the pan and cook until the oil separates.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well.
Add the cooked rajma to the masala mixture and mix thoroughly.
Simmer on low heat for 10-15 minutes, allowing the flavors to blend.
Add garam masala and lemon juice. Mix well and garnish with fresh coriander leaves.
Wash basmati rice thoroughly and soak it in water for 15-20 minutes.
In a pan, add 2 cups of water, salt, and ghee. Bring it to a boil.
Add the soaked rice and cook on low heat until all the water is absorbed.
Fluff the rice with a fork and keep it aside.
Serve the hot and delicious rajma over a bed of fluffy basmati rice. Pair it with pickles, sliced onions, and curd for a wholesome experience.
Enjoy the delicious meal!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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