Description
- Rajma Chawal is a classic North Indian dish that is a favorite among many. It is a combination of red kidney beans (rajma) cooked in a spicy tomato-based gravy and served with steamed basmati rice (chawal). The dish is a staple in many Indian households and is often served as a main course.
-
- Rajma is a type of legume that is high in protein and fiber. It is usually cooked with a variety of spices such as cumin, coriander, garam masala, turmeric, and red chili powder. The beans are cooked until they are soft and tender, and the gravy is thick and flavorful. The dish is usually served with steamed basmati rice, which is a long-grain variety of rice that is fragrant and fluffy.
-
- Rajma Chawal is a popular dish in North India, especially in the states of Punjab and Haryana. It is often served as a main course at special occasions such as weddings and festivals. The dish is also popular in other parts of India, and is often served as a side dish with other meals.
-
- Rajma Chawal is a nutritious and flavorful dish that is easy to make. The beans are cooked in a pressure cooker, which helps to retain their nutrients and flavor. The gravy is made with tomatoes, onions, garlic, ginger, and a variety of spices. The dish is usually garnished with fresh cilantro and served with steamed basmati rice.
-
- Rajma Chawal is a comforting and satisfying dish that is enjoyed by many. It is a great source of protein and fiber, and is a healthy and delicious meal. The dish is also easy to make and can be enjoyed by vegetarians and non-vegetarians alike.
-
- Rajma Chawal is a classic North Indian dish that is sure to please everyone. It is a nutritious and flavorful dish that is easy to make and can be enjoyed by vegetarians and non-vegetarians alike. The dish is a great source of protein and fiber, and is a healthy and delicious meal. Rajma Chawal is a comforting and satisfying dish that is sure to be a hit with everyone.
How to make Rajma Chawal?
- Ingredients:
-
- -1 cup Rajma (Kidney Beans)
- -2 cups Basmati Rice
- -2 tablespoons Ghee (Clarified Butter)
- -1 teaspoon Cumin Seeds
- -1 teaspoon Coriander Powder
- -1 teaspoon Red Chilli Powder
- -1 teaspoon Garam Masala
- -1 teaspoon Turmeric Powder
- -1 teaspoon Salt
- -2 Green Chillies (Chopped)
- -2 tablespoons Ginger-Garlic Paste
- -2 tablespoons Chopped Coriander Leaves
- -2 tablespoons Chopped Mint Leaves
- -2 tablespoons Chopped Onion
- -2 tablespoons Chopped Tomatoes
- -2 tablespoons Chopped Green Bell Pepper
-
- Instructions:
-
- Soak the Rajma overnight in enough water.
-
- Drain the water and pressure cook the Rajma with 2 cups of water for 4-5 whistles.
-
- Heat ghee in a pan and add cumin seeds.
-
- Once the cumin seeds start to crackle, add coriander powder, red chilli powder, garam masala, turmeric powder and salt.
-
- Add the chopped green chillies, ginger-garlic paste, chopped coriander leaves, chopped mint leaves, chopped onion, chopped tomatoes and chopped green bell pepper.
-
- Saute for a few minutes and then add the cooked Rajma.
-
- Mix everything together and cook for 5-7 minutes.
-
- Now add the basmati rice and mix everything together.
-
- Add 2 cups of water and bring it to a boil.
-
- Reduce the heat and cover the pan with a lid.
-
- Cook for 15-20 minutes or until the rice is cooked.
-
- Serve hot with a dollop of ghee.