Rajma Chawal
Red kidney beans with Dehradun basmati rice. Valley-style rajma with pahadi spice blend.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- onion — 2 piece (chopped)
- Basmati Rice — 200 g (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- kidney beans — 250 g (whole)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Soak the rajma (kidney beans) overnight in plenty of water.
- Pressure-cook the soaked rajma with a little salt for 5-6 whistles until soft and easily mashable; keep aside with its cooking liquid.
- Heat oil in a kadhai, add cumin seeds and let them splutter, then add ginger-garlic paste and saute for a minute until the raw smell disappears.
- Add chopped onion and saute until golden brown, then add chopped tomato, turmeric, red chilli powder and coriander powder; cook until oil separates.
- Add the cooked rajma along with its liquid, mix well, and simmer on low flame for 20-25 minutes, mashing a few beans against the side of the pan to thicken the gravy.
- Separately wash the basmati rice and cook it in a pot or rice cooker with water until soft and fluffy.
- Adjust salt in the rajma, garnish with coriander leaves, and serve hot with the steamed basmati rice, papad and pickle.
Common questions
- Rajma Chawal ko English mein kya kehte hain?
- देहरादून राजमा चावल ko English mein Rajma Chawal likhte hain.
- Ek plate Rajma Chawal mein kitni calories hoti hain?
- 206 kcal per plate.
- Kitna time lagta hai?
- 520 min lagta hai — 480 min taiyari, 40 min pakana.