Authentic Indian Rajma Chawal Recipe

Rajma Chawal is one of the most famous North Indian dishes, celebrated for its rich flavors and wholesome goodness. This delicious and healthy dish is perfect for weekends or whenever you crave a comforting meal. With its combination of Indian spices and traditional preparation, this recipe is sure to impress!

Ingredients

For the Rajma (Kidney Beans):

• 2 bowls of rajma (soaked overnight)
• 2 tablespoons vegetable oil or mustard oil
• 1 teaspoon salt (for boiling)
• 5-6 black peppercorns
• 2 bay leaves

For the Masala:

• 3 onions (chopped)
• 2 tomatoes (chopped)
• 3-4 green chilies
• 1 teaspoon garlic paste
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Green coriander leaves (for garnish)

For the Garam Masala:

• 4 black peppercorns
• 2 bay leaves
• 2 cloves
• 2 cinnamon sticks
• 1 green cardamom
• 1 black cardamom
• 1 teaspoon fenugreek seeds

Additional:

• 1/2 glass water
• 1 teaspoon tea powder

For the Chawal (Rice):

• 2 bowls of rice
• Water (for washing and cooking)

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Instructions

1. Preparing the Masala Paste

• In a mixer, blend the following ingredients into a smooth paste:
  • 2 onions, 2 tomatoes, 2 chilies, a small piece of ginger, garlic paste, dry coriander, cumin, black peppercorns, green and black cardamom, fenugreek seeds, and bay leaves.

2. Boiling the Rajma

• In a pressure cooker, add the soaked rajma with 1 teaspoon salt, 1 tablespoon vegetable oil, and 2 bay leaves.
• Add enough water to cover the rajma and cook for 5 whistles.
• Separately, boil 1/2 glass water with 1 teaspoon tea powder for 5 minutes. Set aside.

3. Cooking the Rajma Masala

• Heat 1 tablespoon oil in a pan or wok over medium heat.
• Add the garam masala ingredients (cumin, fenugreek, black peppercorns, cloves, cinnamon sticks, cardamom, and bay leaves). Sauté until aromatic.
• Add 1 chopped onion and cook until golden brown.
• Add the prepared masala paste and cook for 10 minutes, stirring occasionally.
• Add salt (adjust according to taste), turmeric powder, red chili powder, coriander powder, and cumin powder. Add a little water if needed and cook until the masala releases oil.
• Mash a small portion of the cooked rajma to thicken the gravy and add it to the pan.
• Pour in the boiled tea water and 1 glass of plain water. Cover and cook for another 10 minutes.
• Garnish with fresh coriander leaves.

4. Cooking the Chawal (Rice)

• Wash the rice thoroughly 2-3 times to remove excess starch.
• Add the rice to a pressure cooker with enough water and cook for 2 whistles.

5. Serve and Enjoy

• Serve the hot rajma over the cooked rice. Garnish with salad, such as cucumber, onion rings, carrots, or beetroot.

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Tips for the Perfect Rajma Chawal

1. Soak Rajma Overnight: This ensures even cooking and enhances its texture.
2. Use Medium Heat: Cooking spices on medium heat brings out their flavors without burning.
3. Customize the Spice Levels: Adjust chili powder and garam masala according to your taste preferences.

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Rajma Chawal is the ultimate comfort food that captures the essence of Indian cuisine. Whether you're cooking for your family or hosting guests, this recipe is a guaranteed crowd-pleaser. Enjoy the taste of home with every bite!