Rajma chawal is a hearty and delicious North Indian dish made with kidney beans (rajma) served with rice (chawal). It is an ultimate comfort food that is loved by people across India. This flavorful curry paired with plain boiled rice makes for a satisfying meal that can be enjoyed any time of day. In this blog post, we will share an authentic rajma chawal recipe along with tips and variations to make this classic dish at home.
The History and Significance of Rajma Chawal
Rajma chawal has its origins in the Northern part of India, especially in the states of Punjab, Haryana, Himachal Pradesh and Uttar Pradesh. ‘Rajma’ refers to the kidney shaped beans which are the star ingredient of this dish. There are different varieties of rajma beans available in India, but the dark red ones are most commonly used to make this curry.
This humble yet delicious preparation has been a staple in North Indian households for generations. No celebration or festive occasion is complete without this hearty rajma chawal on the menu. It is also a popular street food, served in roadside eateries and dhabas along the highways across North India.
This wholesome and filling meal provides a perfect balance of complex carbohydrates from the rice and proteins from the rajma beans. It is often prepared on Sundays and eaten for lunch or dinner along with some salad, raita and Indian bread like roti or naan. The combination of rice and rajma makes it a complete meal.
Ingredients for Rajma Chawal
Rajma Beans
- 1 cup dry rajma beans, soaked overnight and boiled
- 5-6 cups water for boiling
Masala for Rajma Curry
- 2 medium sized onions, finely chopped
- 2 large tomatoes, chopped
- 1 inch ginger, grated
- 4-5 garlic cloves, minced
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp kosher salt
- 2 tbsp cooking oil
- 1/4 cup cilantro leaves, chopped
Step by Step Recipe for Rajma Chawal
Step 1 - Soak the rajma overnight:
Pick through the rajma beans and rinse well. Soak them in enough water overnight or for 8-9 hours. The soaked beans will double in size.
Step 2 - Boil the rajma:
Drain the beans and reserve the water. Transfer to a pressure cooker or deep pan along with 5-6 cups of the soaking water. Pressure cook for 2 whistles or boil gently for 25-30 minutes till beans are tender but still hold their shape.
Step 3 - Prepare the masala:
Heat oil in a pan/kadai. Add the cumin seeds and let them sizzle. Next add the chopped onions and sauté till translucent. Add the ginger, garlic and green chilies. Sauté for 2 minutes.
Add the chopped tomatoes and cook until tomatoes turn mushy and you see oil releasing from the sides. This takes about 5 mins on medium flame.
Step 4 - Add spices and salt:
Next add the coriander powder, garam masala and salt. Cook for 1 minute while stirring continuously to avoid burning.
Step 5 - Simmer the rajma curry:
Add the boiled rajma beans along with 1 cup of the cooking liquid to the prepared onion tomato masala. Stir well and let it simmer for 5-7 minutes to allow flavors to blend.
Add more water if required and adjust salt. Finish with chopped cilantro.
Step 6 - Boil rice:
While the rajma is cooking, boil 3 cups rice in water with a bit of salt. Drain and keep aside.
Step 7- Serve:
To serve, place 1 cup rice on a plate. Top with 1/2 cup rajma curry. Garnish with sliced onions, cilantro leaves and lemon wedges. Enjoy this delicious rajma chawal with some pickle, raita or salad on the side.
Tips for Cooking Rajma for Rajma Chawal
Rajma needs to be soaked overnight or for at least 8-9 hours before cooking. This helps reduce the cooking time and also makes the beans nice and tender.
- Always soak the kidney beans in enough water, atleast double the quantity of rajma.
-Do not throw away the water used for soaking. Cook the rajma in the same water as it contains essential nutrients that leach out.
- Make sure to pick through the beans and remove any stones or debris before cooking.
- Rajma can be boiled in either a pressure cooker or a deep pan on the stove. Pressure cooking saves time and fuel.
- Do not add salt while boiling the beans, as it hardens the skin and increases cooking time.
- Cook till the beans are tender but still hold their shape. Do not overcook.
- Fry onions, tomatoes and basic masalas to prepare a flavorful gravy or curry for the rajma.
- Garnish with cilantro and serve with rice, raita, salad and Indian bread.
To Serve
- 3 cups basmati rice, boiled
- 1 onion, sliced
- 2 lemon wedges
- Cilantro leaves for garnishing
Notes for the Best Rajma Chawal
- Use a combination of whole spices like bayleaf, cloves, cinnamon, cardamom while boiling the rajma. This gives a nice flavor to the beans.
- Fry the onions till golden brown for a sweet flavor in the curry.
- Adding a teaspoon of kasuri methi while simmering gives a nice aroma.
- Garnish with chopped cilantro and a dollop of butter for rich taste.
- Accompany with boondi raita, achar and onion salad.
- Leftover rajma can be used to make delicious rajma tikki patties or sandwiches.
Variations and Substitutions
- Use a pressure cooker to quickly cook the rajma in just 2 whistles.
- Substitute rajma with white beans, chickpeas or kidney beans if needed.
- For a richer curry, fry cashews, almonds, raisins and add to the curry.
- Add veggies like peas, carrots, capsicum to make it a one pot meal.
- Use mango powder instead of garam masala for a tangy taste.
- For a spicy version, add more green chilies and red chili powder.
- Bake or grill the boiled rajma for a healthy twist.
Conclusion
Rajma chawal is the ultimate comfort food that never goes out of style. This traditional dish packs a nutritious punch and is sure to satisfy your tastebuds. The combination of protein rich rajma curry and carbohydrate loaded rice provides balanced nutrition.
Make this delicious rajma chawal at home for your family using the step by step recipe shared above. Play around with different spices, herbs and vegetables to customize it to your liking. This hearty, homey meal is sure to be a hit whenever you crave some lip-smacking Indian food.
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