Rajma Chawal Recipe

Ingredients:

For Rajma (Kidney Bean Curry):

• 1 cup dried kidney beans (rajma), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• Chopped fresh coriander leaves for garnishing

For Chawal (Steamed Rice):

• 1 cup basmati rice
• 2 cups water
• Salt to taste

Instructions:

For Rajma (Kidney Bean Curry):

1. Drain the soaked kidney beans and rinse them under cold running water.
2. In a pressure cooker, heat vegetable oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
5. Add chopped tomatoes to the pressure cooker and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, ground coriander, garam masala powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
7. Add the soaked kidney beans to the pressure cooker along with 4 cups of water.
8. Close the pressure cooker lid and cook the kidney beans for about 6-7 whistles or until they are soft and tender.
9. Once the pressure releases, open the lid and check the consistency of the curry. If it's too thin, simmer uncovered until it reaches your desired consistency.
10. Crush kasuri methi between your palms and add it to the rajma curry. Stir well to combine.
11. Garnish with freshly chopped coriander leaves before serving.

For Chawal (Steamed Rice):

1. Rinse basmati rice under cold running water until the water runs clear.
2. In a pot, bring water to a boil. Add salt to taste.
3. Add rinsed basmati rice to the boiling water. Stir gently.
4. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.
5. Once the rice is cooked, fluff it gently with a fork.

Serving:

Serve hot Rajma Curry with Steamed Rice (Chawal) and enjoy a comforting and satisfying North Indian meal.

Enjoy the delicious and nutritious Rajma Chawal!