Rajma Chawal

Rajma Chawal is a tasty, filling combo of rice & rajma curry which is a popular staple in North India for lunch meal. Rajma Chawal is made by cooking rajma in tomato puree and spices and relished with rice meal. Rajma Chawal Recipe is published in this post with step by step pictures.

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Rajma Chawal is a popular North Indian dish, it is basically rajma curry(red kidney bean) mixed with steamed rice which is an awesome comfort combo! This rajma curry by itself tasted delicious…I have already posted 2 versions of rajma masala one is my own version and other punjabi version, you can check out the variations.

A week ago I got a mail from Nirlep mentioning that they have featured my cauliflower paneer kofta gravy in their facebook page….yayyy!!

📖 Recipe Card

Rajma Chawal Recipe Step by Step

1. Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles,dont drain water…Set aside.Puree the tomatoes without adding water.
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2. Keep the tomato paste aside.Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger saute for for a second then add onions and fry till translucent.
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3. Then add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few mins, simmer and cook.
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4. Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle.Once pressure releases,give a quick stir then garnish with coriander leaves and switch off.Add cooked rice and give a quick stir.
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Mix with hot steamed rice and enjoy rajma chawal!
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Expert Tips

• In the orginal recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma. But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavour and texture.If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in orginal recipe itself.
• You can have the gray with rotis or phulkas too, tastes great!
• The curry should be semi thick only then it hold together well with steamed rice.
• Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
• Adjust spice level according to your taste.

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Easy Rajma Chawal

This Rajma Chawal Recipe is quick and easy one which I happened to see in a instagram page.As soon as I saw the recipe, it sounded very easy and thats what I wanted as I was planning for a lunchbox menu.Pin

I have already posted 2 versions of rajma masala one is my own version and other punjabi version, you can check out the variations.

Ingredients

Basmati Rice – 1/2 cup
Rajma – 1/2 cup
Jeera – 1/4 teaspoon
Big Onion – 1 small
Ginger Garlic paste – 1/2 teaspoon
Red Chilli powder – 1 teaspoon
Coriander powder – 3/4 teaspoon
Chana Masala powder – 1 teaspoon
Coriander Leaves – 2 teaspoon finely chopped
Oil – 2 teaspoon
Salt – to taste

To grind together:

Tomato – 2 medium sized chopped roughly
Ginger – 1/2 inch piece
Garlic – 4

To temper:

Ghee – 1 tablespoon
Jeera – 1/2 teaspoon
Green Chilli – 1 finely chopped

Method

1. Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. Grind the ingredients listed under ‘to grind’ to a smooth paste.
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2. While you start making the gravy, soak rice for 30mins atleast and pressure cook for 3-4 whistles with 1:1.5 ratio, fluff the rice and set aside.In a pressure cooker, heat oil add 1/4 teaspoon jeera let it splutter then add ginger garlic paste fry for 2mins.
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3. Then add chopped onion and saute till transparent then add tomato puree along with the spice powders(red chilli,coriander and chana masala powders) let it boil for 3mins or until the raw smell of tomatoes slightly leave.
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4. Drain water from rajma and add it.Add 1 cup of water and pressure cook for 1 whistle in medium flame then simmer and give 5-6 whistles(depends on the variety of rajma) without adding salt.
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5. Once pressure releases add required salt, heat a tadka pan with ghee, add jeera and green chillies let it splutter, pour this tadka over the gravy, mix well then garnish with coriander leaves.
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Mix with hot steamed rice and enjoy rajma chawal!
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Tips

• In the orginal recipe I referred , rajma masala powder was used. I didnt have it so replaced it with chana masala powder.
• You can have the gray with rotis or phulkas too, tastes great!
• I cooked rajma until soft and not mushy.If you want you can cook it for extra few whistles mash the rajma and let the gravy boil for few mins to make the gravy more thicker.
• Adjust spice level according to your taste.

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