RED KIDNEY BEANS SERVED WITH RICE.
Rajma Chawal is a vegetarian dish, originating from Northern India consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice.
Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir.
Rajma is prepared with onion, garlic, and many spices in India, and it is one of the staple foods in the Northern Indian continent.
Rajma Masala is a very popular dish in the Northern states of India. There are different versions of this dish cooked
The Punjabi way of cooking Rajma Masala is to soak it overnight in water, boil it using a pressure cooker, and mix bhuna masala made with chopped onions, pureed tomato, ginger, garlic, and fresh spices including cumin, coriander, and Chilli powder.
The cooking method of this recipe also varies. One can Cook it in a pressure Pan or normal Pan or Kadai or slow cooker, hotpot. I have used a pressure pan in my cooking.
Here I am sharing the Punjabi version of this dish. so let us get started.
RAJMA CHAWAL RECIPE
Serves: 4
Type: Indian Main course
Preptime: 6-12hrs
Cookingtime: 1hr
Ingredients
2 tbsp oil
1 no. Bayleave, black cardamom, kashmiri dryredchillie
2 tsp whole cumin
4 tbsp grounded onion
2tbsp Gingergarlicpaste
2tbsp red chillie powder
1 no. whole slit green chillie
1 tsp cumin powder
2tsp coriander powder
water
1 cup tomato puree
2 cups soaked rajma
1/2 cup coriander for garnish.
Direction
Prep: soak the Rajma atleast 4 hrs before preparation.
For soaking 2cups Rajma.
In a bowl take 2 cups Rajma soak it in water rinse it couple of times by discarding the cloudy water. Add fresh 4 cups of water and cover the bowl with plastic cling wrap or a plate.
On a medium heat, in a Pressure pan take oil, add 1 Bay leave, 1black cardomom, 1 Kashmiri dry chilie, whole cummin. Saute well for almost 10-20 seconds.
Now add grounded onions and saute till it changes it colour to brown.
Add Ginger garlic paste, whole slited green chilie, Cumin and coriander powder.Saute well.
3 cups water goes in, tomato puree, and soaked Rajma. Stir for a minute and give it 3-5 whistles.
Once the pressure is released add salt to it. Garnish with coriander leaves. Serve hot with Rice and slices of onions.
NOTES:
The cooking time for Rajma beans can vary. It depends on the Quality of Rajma beans we are using.
In case you have no time or forgot to soak rajma beans before, soak the beans in hot or boiling water. Hot water makes the process faster of soaking the beans
Rajma beans can be cooked in a Pressure Pan or in a slow cooker, hotpot, Electric cooker.
Checking on the cooking Point of Rajma Bean is an important process.
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