RAJMA CHAWAL: A DELICIOUS NORTH INDIAN CLASSIC

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RAJMA CHAWAL: A DELICIOUS NORTH INDIAN CLASSIC

INTRODUCTION

Rajma Chawal, a beloved North Indian dish, consists of red kidney beans (rajma) cooked in a rich, spiced gravy and served with steamed rice (chawal). This comforting and flavorful meal is a staple in Indian households and holds a special place in the hearts of many. In this article, we'll dive into the details of preparing this delicious dish, including its ingredients, step-by-step instructions, and tips for the perfect Rajma Chawal experience.

INGREDIENTS

FOR RAJMA (KIDNEY BEANS) GRAVY:

• 1 cup Rajma (Red Kidney Beans)
• 3 cups Water (for soaking and cooking)
• 2 tablespoons Oil or Ghee
• 1 teaspoon Cumin Seeds
• 1 Onion, finely chopped
• 2 Tomatoes, finely chopped or pureed
• 1 tablespoon Ginger-Garlic Paste
• 2 Green Chilies, slit
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder (adjust to taste)
• Salt to taste
• Fresh Coriander Leaves, chopped (for garnish)

FOR CHAWAL (STEAMED RICE):

• 1 cup Basmati Rice
• 2 cups Water
• 1 teaspoon Oil or Ghee
• Salt to taste

INSTRUCTION

S

1. PREPARING RAJMA (KIDNEY BEANS)

1. Soak the Rajma: Rinse the rajma thoroughly under running water. Soak them in enough water for at least 6-8 hours or overnight. This helps in softening the beans and reduces cooking time.

2. Cook the Rajma: Drain the soaked rajma and transfer them to a pressure cooker. Add 3 cups of water and a pinch of salt. Pressure cook the rajma on medium heat for about 15-20 minutes or until they are soft and cooked. Once done, let the pressure release naturally.

2. PREPARING THE GRAVY

1. Sauté the Aromatics: In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.

2. Add Ginger-Garlic Paste and Green Chilies: Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

3. Add Tomatoes and Spices: Add the chopped or pureed tomatoes, along with coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the masala.

4. Add Cooked Rajma: Add the cooked rajma along with the water used for cooking. If needed, add more water to adjust the consistency. Let the gravy simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

5. Finish with Garam Masala: Add garam masala and mix well. Simmer for another 2 minutes and then turn off the heat.

3. PREPARING CHAWAL (STEAMED RICE)

1. Rinse the Rice: Rinse the basmati rice under running water until the water runs clear. This helps in removing excess starch and prevents the rice from becoming sticky.

2. Cook the Rice: In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, oil or ghee, and salt. Stir gently and bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the rice is fully cooked and all the water is absorbed. Fluff the rice with a fork.

SERVING SUGGESTIONS

Rajma Chawal is best enjoyed hot with a garnish of fresh coriander leaves. You can serve it with a side of yogurt, pickle, and papad for a complete meal. A squeeze of lemon juice can also enhance the flavors of the dish.

TIPS FOR

THE PERFECT RAJMA CHAWAL

• Use Fresh Spices: Freshly ground spices can significantly enhance the flavor of the dish.
• Adjust Consistency: If the gravy is too thick, add some water. If it's too thin, let it simmer longer to thicken.
• Overnight Soaking: Soaking the rajma overnight not only softens the beans but also helps in reducing cooking time and making them easier to digest.