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Recipe Of Rajma Chawal | How To Make Rajma Rice

Vama Dattani | Friday, April 18, 2014 |
Rajma (Kidney Beans) is very commonly cooked in Indian kitchen. It is a very easy and quick recipe and can be cooked within 15-30 minutes. Kidney Beans are a also great source of protein. The best way to cook Rajma is in a spicy onion and tomato gravy. Rajma tastes great with Chawal or rice although it can also be served with Paratha. Rajma Chawal can be made for lunch or dinner. The combination of Rajma and rice generally lists as a top favourite of North Indians. I prefer to use the small light brown Rajma as compared to the big maroon ones. So let us proceed step by step.
Soak the Rajma in water for about 8 hours. The Rajma (Kidney Beans) can also be soaked over night. Pressure cook the soaked Rajma for 5-6 whistles till they are completely cooked. Always make sure that the Rajma beans are properly cooked and crush between your fingers with minimum effort.
 

In a grinder make fine paste of tomatoes, green chillies and about 1 table spoon of cooked Rajma. Crushing the Rajma with the paste adds the flavour of kidney beans to the gravy and also makes it slightly thick
 
 
 
Heat about 3 table spoons of oil in a non stick pan. Add finely chopped onion. You can add a little salt so the onion cooks faster.  Fry the onion for about 10 minutes on low flame till the oil separates and the colour changes to golden brown. Now add the tomato paste and some fresh ginger garlic paste. 
 

Mix all ingredients well and cook for about 10 minutes. Now add red chilli powder, turmeric powder, garam masala and salt to taste. Mix well to make a fine curry.
 

Add the cooked Rajma to the curry and also add about half cup of water and some lemon juice.
 

Cook the Rajma in the gravy for another 10-15 minutes. Ensure that the curry has a good consistency i.e. not too watery and not too thick. Rajma Masala is ready. Garnish with tomatoes and coriander leaves and serve hot with Rice (Chawal)
 
 
RECIPE OF RAJMA CHAWAL
Kidney Beans cooked in spicy onion and tomato gravy and served with rice
By Vama
PREP TIME:15 Minutes COOK TIME:30 Minutes
TOTAL TIME:45 Minutes

INGREDIENTS
  • 200 grams Rajma (Kidney Beans)
  • 3 tablespoon Oil
  • 1 large Onion
  • 1/4th tablespoon Turmeric Powder
  • 1/2 tablespoon Red Chilli Powder
  • 1/2 tablespoon Garam Masala
  • 2 Green Chillies
  • 1/2 tablespoon Ginger Garlic paste
  • Coriander Leaves
  • 1 tablespoon Lemon Juice
  • Salt to taste
INSTRUCTIONS
  1. Soak the Rajma in water for about 8 hours or overnight
  2. Pressure cook the soaked Rajma for 5-6 whistles till they are tender
  3. Make a fine paste of tomatoes, green chillies and about 1 table spoon of cooked Rajma
  4. Heat oil in a non stick pan. Add finely chopped onion
  5. Fry the onion for about 10 minutes on low flame till the oil separates
  6. Add the tomato paste and some fresh ginger garlic paste
  7. Mix all ingredients well and cook for about 10 minutes
  8. Add red chilli powder, turmeric powder, garam masala and salt
  9. Add the cooked Rajma to the curry and also add about half cup of water and some lemon juice
  10. Cook the Rajma in the gravy for another 10-15 minutes
  11. Garnish with tomatoes and coriander leaves and serve hot with Rice

4 comments:

  1. Oh yummy yummy! this looks so good. I love these kind of easy but so full of flavor dishes! Indian food

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    Replies
    1. Thank you Rajesh kumar i agree with you it's an easy dish with full flavors..

      Delete
  2. this is such a easiest recipe but too delicious, my niece is too lovingly with this recipe. restaurant near venkateshwar college

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