Consists of two main components: rajma, which is red kidney beans cooked in a thick tomato-based gravy, and chawal, which is steamed white rice.
It is a wholesome and flavorful meal that is enjoyed by people of all ages in India. Here’s a basic recipe for making rajma chawal:
Rajma (Red Kidney Beans) Curry.
1 One cup dried red kidney beans (rajma)
2 medium-sized onions, finely chopped
2-3 tomatoes, finely chopped.
1-2 green chilies, slit.
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds.
1 teaspoon turmeric powder.
1 teaspoons red chili powder.
(adjust to your spice preference)
1 teaspoon coriander powder.
1 teaspoon garam masala.
2 tablespoons cooking oil.
Salt to taste.
Fresh coriander leaves for garnish
For Rice Chawal
1 cup long-grain white rice
2 cups water
Salt to taste
For Rajma Curry.
Wash and soak the dried kidney beans in water for at least 8 hours or overnight. Drain the water before using them.
In a pressure cooker, add the soaked and drained rajma along with 4 cups of water and a pinch of salt. Pressure cook for about 4-5 whistles or until the rajma becomes soft and tender.
Separate pan, heat the cooking oil. Cumin seeds and let them splutter.
Chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, and sauté for a few minutes.
Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes until the masala is well cooked and the oil separates again.
Add the cooked rajma to the masala mixture and stir well. You can also add a little water to achieve your desired consistency.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes.
Add garam masala and simmer for a few more minutes.
Garnish with fresh coriander leaves.
For Rice (Chawal).
Wash the rice thoroughly and drain the water.
In a large pot, bring 2 cups of water to a boil. Add a pinch of salt.
Add the washed and drained rice to the boiling water. Stir once and reduce the heat to low.
Cover the pot and cook the rice on low heat for about 15-20 minutes or until the rice is fully cooked and the water is absorbed.
Fluff the rice with a fork.
Serve the hot rajma curry with steamed white rice (chawal). You can also enjoy it with some plain yogurt or a side of pickles.