Rajma Chawal (Kidney Beans Rice) is a famous North Indian (Punjabi) delicacy. The Red Kidney beans are cooked in a spicy gravy and served with steaming hot rice. Rajma gravy can also be served with Chapati/Roti also. A great lunchbox dish and kids will love this!!!

Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice) is perfect for your kids lunch box. Rajma Chawal comes with rich carbohydrate and Protein. Rice is rich in carbohydrate and the Rajma (Kidney Beans) is rich in Protein. Make sure the rest of your kids lunch box contains plenty of fresh fruit and vegetables. A small green salad and some seasonal fruit would be ideal.
Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice)

Preparation Time10 mins
Cooking Time 20 mins
Servings4

Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice)

Ingredients:

Rajma (Red Kidney Beans)1/2 Cup
Onion1
Tomato2
Green Chillies2
Chopped Ginger1 teaspoon
SaltTo taste
Turmerica pinch
Coriander Powder1 tablespoon
Cumin-Pepper Coarse Powder*1 teaspoon
Amachoor Powder1/2 teaspoon
Coriander Leavesfew
Fennel seeds1/2 teaspoon
Cumin Seeds1/2 teaspoon
Butter/Cooking Oil2 tablespoon

* Take a teaspoon of Cumin and Pepper into a mixer and grind it into a coarse powder.

For Masala Bag:
Cinnamon Stick1 piece
Cloves4
Cardamom4
Bay Leaf1
* You can also add 1/2 teaspoon of whole black pepper in the masala bag. But I chose to add the coarse pepper powder to the recipe directly to enhance the flavor. 



Method:
  1. Wash the rajma nicely and soak it water overnight or atleast for 12 hours. After 12 hours, or in the morning, the rajma has doubled its size. Drain the water and again add fresh water to cook the rajma. You can also buy a canned rajma which we can use it instantly without soaking. 

  2. Next we need to prepare the masala bag. Take a thin and clean white cloth or a muslin cloth and add the masala bag ingredients and tie the cloth nicely. Add the masala bag to the rajma and cook it for 3-4 whistles in a pressure cooker

  3. While the rajma is getting cooked in cooker, we could make the gravy ready. Finely chop the onions, tomatoes. Make thin slices of green chillies and keep it ready. Heat a pan and add oil or butter. Butter would add a nice flavor and traditional Punjabi style of cooking. But if you are health conscious, we can add cooking oil. When the butter or oil is hot enough, add fennel seeds and cumin seeds

  4. When the cumin seeds starts to sputter, add onions and green chillies with a pinch of salt and saute the onions nicely in a medium flame. Add chopped ginger and saute it nicely

  5. Also add turmeric powder, amachur powder, cumin-pepper coarse powder and coriander powder and mix well. Allow the onions and masalas to cook nicely in medium flame for atleat 5 minutes. When the onions are soft and nicely cooked with masalas add chopped tomatoes and add salt needed for the gravy and allow it to cook till the tomatoes are completely cooked and become mushy. 

  6. Meanwhile, when we are able to release the pressure from the cooker, take out the rajma vessel and using a ladle or in hand squeeze the masala bag to extract all masalas to the cooked rajma. The cooked rajma still have more water which we can use it in the gravy. Do not discard the water. The water will add a nice color to the gravy. When the tomatoes are nicely cooked and mushy, add the cooked rajma along with the cooked water and mix well. Taste the gravy and adjust the salt.

  7. Take out 1 tablespoon of cooked rajma and add it to the mixer. Grind the rajma in the mixer to a nice paste. This step is optional. The main purpose of this step is to get a slightly thicker gravy

  8.  When the rajma gravy started to boil, add the ground rajma paste to the gravy and mix well. Add chopped coriander leaves and keep the flame in low and allow the rajma gravy to nicely cook and blend with the masalas for atleast 10 minutes. After 10 minutes, you can see a nice color and taste to the gravy. You can again top it with a teaspoon of ghee for a nice aroma and flavor

  9. The scrumptious rajma gravy is now ready. Serve the rajma gravy with nice steaming hot rice. We can mix the rajma with hot and fluffy rice and pack it in the lunch box for our kids!!! Yummy Rajma Chawal (Kidney Beans Rice) is now ready :-)
Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice)

Rajma Chawal (Kidney Beans Rice)
Rajma Chawal (Kidney Beans Rice)

Post a Comment Blogger

  1. Hi mam this is padma priya here. Ur receipes r too good. Am a begginer in cooking n am working. .so pls post some simple receipes.. thank u.

    ReplyDelete
  2. Hi, I tried your Rajma Chawal recipe today. It came out really well.. Thick and Tangy!! Thanks. I think your tips and method of cooking are easy to follow and understand especially for someone like me who hasn't entered the kitchen till marriage. Just a suggestion, if you can keep the steps a little more crisp it will more useful as I m a slow cook and takes time to prepare step by step especially when the food is on the stove. Thanks again! Gayathri.

    ReplyDelete
  3. I love you food a special request if you can add some healthy tips for losing weight i would really appreciate that. For both kids and adult.

    ReplyDelete
  4. You have gingerhen ginger will be in the ingredient list but while cooking you have not told will be added

    ReplyDelete

 
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