How to Make Rajma Chawal at Home
- Get link
- X
- Other Apps
Authentic Punjabi Rajma Chawal Recipe | How to Make Rajma Chawal at Home
Looking for a comforting, wholesome, and delicious Indian dish? This Rajma Chawal recipe is exactly what you need. Made with red kidney beans simmered in a flavorful onion-tomato gravy and served with steamed rice, this North Indian classic is hearty, protein-rich, and perfect for lunch or dinner.
Why You'll Love This Rajma Chawal Recipe
-
Authentic Punjabi flavor
-
Easy to make with simple ingredients
-
High in protein and fiber
-
Vegan and gluten-free
-
Perfect for meal prep
Ingredients for Rajma (Kidney Bean Curry)
-
1 cup Rajma (red kidney beans) – soaked overnight
-
2 tbsp oil or ghee
-
1 large onion – finely chopped
-
2 large tomatoes – pureed
-
1 tsp ginger-garlic paste
-
1–2 green chilies – slit
-
1 tsp cumin seeds
-
1/2 tsp turmeric powder
-
1 tsp red chili powder
-
1 tsp coriander powder
-
1/2 tsp garam masala
-
Salt – to taste
-
Fresh coriander – for garnish
-
3–4 cups water
For Chawal (Rice)
-
1 cup basmati rice
-
2 cups water
-
Salt – to taste
How to Make Rajma Chawal (Step-by-Step)
Step 1: Soak and Cook Rajma
-
Soak rajma overnight or for at least 8 hours.
-
Rinse and pressure cook with 3 cups water and a little salt for 6–8 whistles or until soft.
Step 2: Prepare the Masala
-
Heat oil in a pan. Add cumin seeds.
-
Add chopped onions and sauté until golden brown.
-
Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes.
-
Mix in tomato puree, turmeric, red chili powder, coriander powder, and salt.
-
Cook until oil separates.
Step 3: Combine Rajma and Simmer
-
Add cooked rajma along with its water to the masala.
-
Simmer on low for 15–20 minutes until thickened and flavorful.
-
Add garam masala and garnish with coriander.
Step 4: Cook the Rice
-
Rinse rice thoroughly.
-
Boil 2 cups of water with salt, add rice, cover, and cook on low heat until done.
Serving Suggestions
-
Serve hot Rajma over a bed of steamed basmati rice.
-
Add a side of onion rings, pickle, and papad for an authentic Punjabi meal.
Tips for the Best Rajma Chawal
-
Always soak rajma overnight for best texture.
-
Use fresh, ripe tomatoes for a rich gravy.
-
Don’t skip the simmering step—slow cooking enhances the flavor.
-
For extra richness, add a dollop of ghee or butter on top before serving.
Conclusion
Rajma Chawal isn't just food—it's an emotion for many Indian households. This Punjabi-style Rajma recipe is simple yet bursting with flavor, ideal for weekend lunches or weekday comfort meals. Whether you’re a beginner or an expert cook, this recipe will quickly become a favorite. Try it once, and you’ll be hooked!
- Get link
- X
- Other Apps
Comments
Post a Comment