Rajma Chawal is a delicious North Indian cuisine. One of the best varieties of Rajma is found in Himachal Pradesh and in Jammu. There are three types of rajma available in the Indian market that is Red kidney beans, Chitra kidney beans (white-beans), Kashmiri kidney beans but here I am using Chitra Kidney Beans for making this recipe. This type of Rajma gives a creamy texture to the curry. Mostly every Indian restaurant serves Masala Rajma as the main course with either chapati or jeera rice.
Rajma Chawal (Rice) is a most facile recipe but not an instant recipe because rajma needs to be soaked overnight or at least 8 hours before cooking. It makes Rajma soft and mushy. This mushiness gives a creamy texture to Rajma Curry. Rajma Chawal is beloved by almost every Indian. Being a Punjabi, I enjoyed this delicious mouthwatering Rajma Recipe with jeera rice every weekend. Kale Chane curry, Chole Curry and this Rajma with jeera rice is weekend lunch of almost every North Indian family.
Rajma Chawal (rice) is rich in carbs and protein so I recommended that Rajma with Chawal is appropriate only in lunch but avoid it in dinner. Because the intake of carbs at night is not good for our body. So, try to avoid it at night but you can serve Rajma with Chapati (roti) at dinner. But personally, I don’t like rajma with chappati that’s why I preferred rajma with jeera rice only.
So, here I am going to share a recipe for Curry Rajma recipe. This recipe is so easy to make but before making this recipe you can soak rajma overnight or at least 8 hours. The next morning, boil the rajma until it becomes soft. Then take another pan and make masala for rajma when masala is ready then add rajma into it after that add rajma water. Your Curry Rajma is now ready to serve with jeera rice, steamed rice, chapati (roti) and onion salad.
Rajma Chawal Recipe
Equipment
- Pressure cooker, Pan
Ingredients
Ingredient for Rajma
- 300 gm Rajma
- 1 tbsp Vegetable oil
- ½ tbsp Cumin Seeds
- 1 cup Finely Chopped Onions
- 1 tbsp Garlic Paste
- 1 tbsp Ginger paste
- 1 cup Tomatoes Pulp
- 1 Chopped Chili
- 1 tbsp Turmeric powder
- ½ tbsp Red chilli powder
- 1 tbsp Coriander Powder (Dhania Powder)
- salt as per taste
Ingredient for Jeera Rice
- 1 Glass Basmati Rice
- 1 tbsp Oil
- ½ tbsp Cumin Seeds (Jeera)
- 1 Bay leaf
- Salt ( as per taste)
Instructions
Method of making Rajma
- Take 300 gm Rajma and soaked overnight in enough water.
- Next morning add 1 tbsp of salt and put the pressure cooker on high flame.
- Now, heat a pan, add vegetable oil and cumin seeds in it.
- Add 1 tbsp of garlic paste, 1 tbsp ginger paste, and 1 cup onion into the pan.
- When Onion changes the color into golden brown then add tomatoes and 1 tbsp of turmeric powder into the pan. mix it.
- keep the pan on low flame and now add, ½ tbsp red chilli powder,1 tbsp of Dhania powder and salt as per taste.
- Mix it for 2-3 minutes, You can also add ½ cup of water if masala stuck on the pan.
- When masala is cooked then add boiled Rajma into it, mix it well.
- After mixing Rajma into masala, then add Rajma water into it.
- Leave the pan on low-medium flame until the rajma is boiled and turn into the thick curry. Make sure that curry is not thin.
- When the curry is thick then your Rajma is ready to serve with jeera rice pr steamed rice. If the consistency of rajma is not that thick then you should also mash some of Rajma to make curry thick.
Method of Jeera Rice
- Firstly, rinse Rice properly.
- After that heat a pressure cooker and add oil in it.
- Now add ½ tbsp of jeera (Cumin Seeds),bay leaf in the cooker.
- Then add washed rice and salt in the pressure cooker.
- Mix it. and add 3 glasses of water. Wait for 1 whistle.
- After 1 whistle turn off the gas and rice is ready to serve with Rajma.
How to make Rajma Chawal Step by Step with photo
Method of Making Rajma
- Take a 300 gm Rajma and soaked overnight in enough water.
- Next morning add 1 tbsp of salt and put the pressure cooker on high flame. Wait for 3-4 whistles until rajma gets soft & mushy. Save the boiled water for cooking rajma curry.
- Now heat a pan add vegetable oil and cumin seeds into it.
- Add 1 tbsp of garlic paste, 1 tbsp of ginger paste and 1 cup finely chopped onion in the pan.
- When onion changes the color into golden brown then add 1 cup of Tomatoes and 1 tbsp of turmeric powder.
- Keep the flame on low flame and now add 1/2 tbsp of red chili powder, 1 tbsp of Dhania powder (coriander powder) into it.
- Mix it for 2-3 minutes and you can also add a half cup of water if masala stuck on the pan.
- When masala is cooked then add boiled rajma into the pan and mix it well.
- After mixing rajma into the masala, add Rajma water in the pan. This is the same water in which we boiled the rajma after soaking it overnight. This boiled water has all the nutrients and taste in it. That is why I recommend using this water instead of regular water.
- Leave the pan on low-medium flame until rajma is boiled and turn into thick curry. Make sure that the curry of rajma not so thin.
- When curry turns into thick consistency then Rajma Curry is ready to serve with Jeera Rice. Now its time to make jeera rice for this delicious Rajma.
Method of making Jeera Rice
- Firstly, rinse and clean the Rice properly.
- After that, heat a pressure cooker and add oil in it.
- Now add ½ tbsp of jeera (Cumin Seeds),bay leaf in the cooker.
- Then add washed rice and salt in the pressure cooker.
- Mix it. and Add 3 glass of water. Wait for 1 whistle.
- After 1 whistle turn off the gas and rice is ready to serve with Rajma.
- Now tasty Rajma Chawal is ready to enjoy in lunch.
- Here check it out more Curry recipes:
- Kale Chana Recipe
- Sambar Recipe
- Pakora Kadhi Recipe
- Petha Recipe
- Soya Chunk Pulao
- Matar Pulao
