How To Make Rajma Chawal | Rajma Chawal Recipe

Read this Recipe In Hindi/English

Rice and beans in many cultures all over the world are famous and nutritious food. The Indian rice and beans version is made with kidney beans and served with rice generally. Together, this meal is called “rajma chawal” in Hindi. You can also eat this dish with the Baked Whole Wheat Flatbreads (Roti). Kidney beans are firm dark red-skin beans that have a real kidney shape, with cream-color flesh. Either canned beans that are quicker or dried beans that have to be soak overnight and cook can be used to cook this Rajma chawal recipe.

Prepration time for recipe of rajma chawal

  • Preparation time: 10 min + overnight soaking (12 hours) if using dried kidney beans(Rajma) 
  • Cook time: 30 min + an additional 1 hour 20 minutes if using dried kidney beans
  • Refrigerator life: 3 days
  • Freezer life: 1 month
  • Reheating method:- Put the curry in a microwave.

Rajma Chawal Ingredients

  1. 3 tablespoons vegetable oil
  2. 1½ teaspoons minced garlic
  3. 1 tablespoon peeled and finely grated fresh ginger
  4. ½ small onion, shredded on the largest grating holes of a box grater 1 fully ripe tomato, cut into 4 pieces
  5. ¾ teaspoon store-bought or homemade Garam Masala
  6. ¼ teaspoon ground red pepper (cayenne)
  7. ¾ teaspoon salt
  8. ¾ teaspoon ground black pepper
  9. Two 15 oz (425 g) cans precooked dark red kidneys beans(Rajma) with liquid from
    cans or 1 cup (180 g) dried dark red kidney beans, soaked overnight and
    cooked, with 2 cups (500 ml) of the cooking liquid (see page 21) ½ cup
    (125 ml) water if using canned kidney beans

Method

  1.  Pour the oil over medium heat into a small saucepan for making Rajma chawal. When the oil is heat, add garlic, ginger, and onions. Stir about 5 minutes until the onion is golden brown, stirring frequently.
  2.  Reduce the medium-low heat. Bring the tomato and cover it with the casserole.
  3. Cook until tomatoes are soft and smashed, adding onions to a coarse paste, mashing tomatoes lightly, stir frequently, about 5 minutes per side.
  4.  Add the salt, Garam Masala, red pepper, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
  5.  Add their liquid and the additional 1⁄2 cup (125 ml) water to the dried kidney beans Rajma and bring to a rolling boil over high heat. (Or attach two cups (500 ml) of their cooking liquid to the boiled kidney beans and bring to a rolling boil over high heat.)
  6.  Reduce to medium-low heat. Simmer uncovered to thicken the curry for 15 min, allowing the flavors to infuse, often stirring. Enjoy the room temperature Rajma chawal recipe, let it cool down and cool down.

Best Rajma Chawal Recipe

Best rajma chawal recipe

Rice and beans are well-known and nutritious food in many cultures around the world. The Indian rice and bean version is made with rajma and is usually served with rice. Together, this food is called "Rajma Chawal" in Hindi.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Calories 261 kcal

Ingredients
  

  • 3 tablespoons  vegetable oil
  • teaspoons  minced garlic
  • 1 tablespoon  peeled and finely grated fresh ginger
  • ½ onion, shredded on the largest grating holes
  • 1 grater 1 fully ripe tomato, cut into 4 pieces
  • ¾ teaspoon  store-bought or homemade Garam Masala
  • ¼ teaspoon  ground red pepper (cayenne)
  • ¾ teaspoon  salt
  • ¾ teaspoon  ground black pepper
  • 425 gm  precooked dark red kidneys beans(Rajma) with liquid
  • 180 gm dried dark red kidney beans, soaked overnight andcooked
  • 2 cup cooking oil

Instructions
 

  •  Pour the oil over medium heat into a small saucepan for making Rajma chawal. Add the garlic, ginger, and onion when the oil is warmed. Stir about 5 minutes until the onion is golden brown, stirring frequently.
  •  Reduce the medium-low heat. Bring the tomato and cover it with the casserole. Cook until the tomato is soft and smashed and mix with the onion to form a coarse paste, stirring about 5 minutes per minute or so and gently mashing the tomato.
  •  Add the salt, Garam Masala, red pepper, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
  •  Add their liquid and the additional 1⁄2 cup (125 ml) water to the dried kidney beans Rajma and bring to a rolling boil over high heat. (Or attach two cups (500 ml) of their cooking liquid to the boiled kidney beans and bring to a rolling boil over high heat.)
  •  Reduce to medium-low heat. Simmer uncovered to thicken the curry for 15 min, allowing the flavors to infuse, often stirring. Enjoy the room temperature Rajma chawal recipe or let it cool down and cool down or freeze later!

Notes

Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Put the curry in a microwave, cover and stir occasionally, refrigerated or defrosted.


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