Talking about Punjabi food would be incomplete without mentioning the famous combo of Rajma Chawal. Which is essentially a strong Kidney Bean Curry served with fluffy steamed rice. I’ve included a one-pot Rajma recipe that uses only a stovetop pressure cooker. It’s very simple to make if you have all of the ingredients on hand. Many of these components are readily available in Indian kitchens.
Why You Will Love This Rajma Chawal
Rajma Chawal is extremely frequent in Punjabi families. It is a popular dish not just in Punjab but also in Himachal Pradesh and Jammu in northern India. You may also try this Himachali-style Rajma Madra Recipe without onion and garlic.
Rajma Chawal, Dal Makhani, Chole Recipe, or Punjabi Kadhi Pakora are all weekend staples in any Punjabi household, including my own.
As I previously stated, Rajma Chawal is a ‘flavorful curry made of kidney beans (rajma)’ eaten with’steamed rice (chawal).’
In this post, I’ve included step-by-step photos of how to make the delectable kidney bean curry with steamed rice. I’ve also posted a restaurant-style version of Rajma Masala Recipe on my blog.
My Punjabi mother-in-law created this delicious one-pot rajma masala recipe. It is a very unusual recipe that is both simple and easy to create.
There is no mixing or grinding of any ingredients, no sautéing, and no frying. Easy to make on a regular basis at home.
The most iconic combo is Rajma Chawal, which is enjoyed by everyone. However, at home, we prefer this spiced kidney bean curry with chapati, paratha, Naan, or naan. It also goes well with Jeera Rice.
Things to keep in mind
Rajma Chawal in Punjabi homes is not as hot, thick, or creamy as the rajma masala offered in restaurants. As a result, my homemade recipe is mildly flavored and light because I don’t use cream.
In most Punjabi families, kidney beans are cooked until they are tender enough to melt in your mouth.
Whereas in many of the restaurants I’ve eaten at, the beans are almost cooked or al dente. I recommend thoroughly boiling the kidney beans so that they become mushy and easier to digest.
Another crucial tip for cooking with kidney beans is to soak them overnight so that they cook faster in the pressure cooker. Soaking also makes the beans easier to digest by reducing their phytic acid content.
Lets Begin With Rajma Chawal Recipe
First, prepare the curry with kidney beans. I always use dried kidney beans in this recipe.
Dried kidney beans should be soaked for many hours before cooking.
Soak Kidney Beans & Preparation
1. Soak 1 cup of kidney beans in adequate water for 8 to 9 hours, or overnight.
2. The next day, or after 8 to 9 hours, drain the soaking water.
3. Rinse the kidney beans again in new, clean water.
4. Drain all of the water and set the kidney beans aside.
5. Finely chop the vegetables: one large onion, three medium tomatoes, one inch of ginger, seven to eight medium garlic cloves, and one green chile. Keep aside.
Cook Rajma
6. In a 3-liter stovetop pressure cooker, combine the kidney beans, chopped onions, tomatoes, ginger, garlic, and green chilies.
7. In a 3-liter stovetop pressure cooker, combine the kidney beans, chopped onions, tomatoes, ginger, garlic, and green chilies.
8. Pour 2½ cups of water.
9. Stir and blend thoroughly.
10. Add 2 tablespoons of butter or oil.
11. Stir again.
12. Seal and cover the pressure cooker snugly with its lid, then cook on medium-high to high heat for 18 to 20 whistles, or about 20 to 22 minutes.
13. Once the pressure has dropped naturally, open the cover and inspect the beans. The kidney beans must be tender and cooked thoroughly.
Taste a few beans; they should dissolve in your mouth without causing any bite or resistance while eating.
If the beans aren’t fully cooked, add ½ cup more water and pressure cook for another 5-6 whistles, or as needed.
Simmer Rajma Further
14. After the kidney beans have softened and cooked thoroughly, check the consistency of the sauce or curry.
You’ll see a thin, watery stock with floating tomatoes and onions. So, continue to cook until the gravy thickens somewhat.
15. Cook the gravy on the stovetop without a lid, over medium-low to medium heat.
16. When the rajma gravy is on the heat, add 1 teaspoon dried mango powder.
17. Add ¾-1 teaspoon garam masala powder.
18. Mix thoroughly and cook until the gravy thickens. Mash a few kidney beans with the back of a spoon to thicken the mixture.
If the water reduces too much during cooking and the consistency becomes extremely thick, add some hot water and whisk to blend.
19. The rajma gravy is finished when it no longer has a broth or water consistency and has thickened slightly, as seen in the image below. If you’re serving with chapati or roti, you can thicken the gravy further.
But if you’re eating rajma masala with rice, there’s no need to thicken the gravy too much.
Finally, check the taste and add additional salt, garam masala powder, or dried mango powder as needed. You can even garnish the curry with coriander leaves.
Remember that the curry is smooth, not runny. If the water is still too much after the beans have been cooked, simmer the gravy without a lid for a little longer to evaporate it.
How to make Chawal (Steamed Rice)
I’m going to explain the absorption method for cooking rice. You can take the amount of rice that you intend to serve. I’ve taken 1 heaped cup of basmati rice (200 grams).
You may simply double or triple the ingredients to make a larger dish of rice to go with your Rajma Chawal.
Basmati rice triples in volume after cooking. 1 cup raw basmati rice yields around 3 to 3½ cups cooked rice.
Soak Rice
1. Place 1 cup of basmati rice in a bowl and begin to rinse the rice grains under running water.
Rinse the grains by gently swirling your fingers in the bowl. Rinse the rice grains until the water seems clean of starch.
2. Soak rice grains in ¾ to 1 cup water for 20-30 minutes. After the kidney beans have cooked in the pressure cooker, you may begin rinsing and soaking the rice.
3. After 20 to 30 minutes, strain the rice completely and set it.
Cook Rice
4. In a heavy, thick-bottomed pan, combine 2 cups water and 1 cup rice. Depending on how much rice you’re using, use a 1:2 rice-to-water ratio.
Also, use a broad, deep pan to prevent water from spilling while cooking. The amount of water to be added depends on the quality and quantity of rice.
6. Add ¼ teaspoon salt or to taste. You can add ½ teaspoon of oil, butter, or ghee. Adding fat, such as oil or butter, is optional.
7. Bring the water to a boil over medium to high heat.
8. Add the rice.
9. Gently mix the rice grains with a fork. You can also gently shake the pan to settle the rice grains.
10. Cover the pan with a tightly fitting lid. Check the rice once or twice while it’s cooking.
If the rice grains appear undercooked and the water has dried up, add 2 to 3 tablespoons hot water. Stir gently with a fork.
11. Reduce the heat and boil the rice until all of the water has been absorbed and the grains are soft and cooked thoroughly.
Rice grains typically become tender, soft, and fluffy after 7 to 8 minutes of cooking.
The cooking time will vary depending on the type or variety of rice grains, the quality of the pan, and the level of heat.
12. After cooking the rice, allow it to rest for 5 minutes before opening the top. Then, open the lid and fluff the rice with a fork.
Serve Rajma Chawal
13. To serve Rajma Chawal, place hot steamed rice on a serving plate. Make a nice bed of rice. Pour the rajma gravy over top of the rice.
Enjoy Rajma Chawal with sides of finely sliced onions, lemon wedges, or a simple kachumber salad or mango pickle.
Rajma curry can be eaten with roti, paratha, naan, or bread. However, the combination of kidney beans curry with rajma, also known as Rajma Chawal, is quite popular in Western and Northern India.
We choose to cook white basmati rice for our Rajma Chawal dinners. Feel free to serve the curry with brown rice, red rice, or hand-pounded rice. You can use any other type of white rice to make it.
Expert Tips
Soaking kidney beans: Rinse the kidney beans completely and soak them in enough water for 8 to 9 hours, preferably overnight. This helps to soften the beans and reduces cooking time. It also makes the beans easier to digest.
Choice of fat: For this dish, you can use butter, oil, or ghee.
Adjusting consistency: If the gravy is too thick, add more water to modify the consistency to your satisfaction. Don’t forget to continue simmering after adding more water.
Finishing touch: To enhance aroma, sprinkle crushed dried fenugreek leaves (kasuri methi) over the rajma dish. Garnish with freshly cut coriander leaves.
Scalability: This dish serves four people and may easily be halved or doubled to make fewer or more servings.
FAQ:
What is Rajma Chawal?
Rajma Chawal is a popular North Indian dish made with red kidney beans (Rajma) cooked in a spicy tomato-based curry and served with steamed rice (Chawal). It is a comfort food loved for its simplicity and wholesome taste.
How do I cook Rajma?
To cook Rajma, soak the kidney beans overnight, then pressure cook them until soft. Prepare a tomato-onion gravy with spices like cumin, garam masala, and coriander. Mix the cooked beans into the gravy and simmer for rich flavor.
What is the best rice to serve with Rajma?
Rajma is traditionally served with long-grain basmati rice, but you can also serve it with brown rice or jeera (cumin) rice for added flavor.
Is Rajma Chawal healthy?
Rajma Chawal is a nutritious meal, rich in protein, fiber, and essential vitamins. Kidney beans are a great source of plant-based protein, while rice provides carbohydrates. For a healthier version, you can use brown rice and cut back on oil or ghee.
How long does it take to cook Rajma Chawal?
If using dried beans, the total cooking time may take about 2-3 hours, including soaking time for the beans. With canned beans, it can be ready in under an hour.
Can I freeze Rajma?
Yes, you can freeze cooked Rajma in airtight containers for up to 2-3 months. When reheating, add a little water to adjust the consistency of the curry.
What spices are used in Rajma Chawal?
Common spices include cumin, coriander powder, turmeric, red chili powder, garam masala, and asafoetida (hing). Fresh ginger, garlic, and green chilies are often used to enhance the flavor.
Is Rajma Chawal gluten-free?
Yes, Rajma Chawal is naturally gluten-free, as it consists of kidney beans and rice. Just ensure that any packaged spices or ingredients used are certified gluten-free.
What sides go well with Rajma Chawal?
Rajma Chawal can be accompanied by side dishes like a simple cucumber salad, raita (yogurt dip), or papad. A lemon wedge and fresh onions also complement the dish well.
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