Rajma chawal is the very popular North Indian delicacy prepared with red kidney beans in onion tomato based gravy which is served with hot rice. It can also be served with hot roti or phulkas.
Serves 3 to 4 person
- 3/4 cup – Rajma / Red kidney beans
- 2 nos – Onion (medium sized, chopped finely)
- 2 nos – Tomato (medium sized, chopped finely)
- 1 tsp – Ginger garlic paste
- 1 no – Green chilli (slit open)
- 1/4 tsp – Turmeric powder
- 1/2 to 1 tsp – Red chilli powder ( or add as needed)
- 1 1/2 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- 1 tsp – Cumin seeds
- 1 tbsp – Coriander leaves chopped
- 1 tbsp – Oil or butter for seasoning
- Salt to taste
- Cooked rice for serving
- Wash and soak rajma / red kidney beans in enough water for 4 hours or over night. Pressure cook them in enough water for upto 4 to 5 whistles. Keep it aside and do not discard the water in which rajma is cooked.
- Heat oil in a pan, season it with cumin seeds and let it splutter. Add chopped onion, ginger garlic paste and green chillies, along with required salt and saute until they are golden brown in color.
- Add chopped tomato and cook until mushy. Now add turmeric powder, red chilli power, coriander powder and garam masala, saute until raw smell goes.
- Time to add cooked rajma along with water in which it was cooked and 1 to 1 1/2 regular water along with enough salt, bring it to boil and cover with lid.
- Cook until well cooked and when you reach desire consistency, switch off the stove. Garnish with coriander leaves and serve with hot rice.
- You can increase or decrease the quantity of red chilli powder as per your spice level.
- Do not discard water in which rajma was cooked. Since it has all the nutrition, we can use it while preparing gravy.