|0.5 Cup Rajma / Kidney Beans|
|1, Finely Chopped Onion|
|1, Finely Chopped Tomato|
|2, Chopped Green Chilli|
|0.25 Teaspoon Turmeric Powder|
|1 Teaspoon Coriander Powder|
|2 Teaspoon Cumin+Pepper Powder|
|0.5 Teaspoon Amchoor Powder|
|For Garnishing Coriander Leaves|
|0.5 Teapsoon Fennel Seeds|
|0.5 Teaspoon Cumin Seeds|
|2 Tablespoon Butter|
For Masala Bag
|1" Piece Cinnamon (Pattai)|
|4 Cloves (Krambu / Lavang)|
|1 Bay Leaf|
Healthy, homey and filling lunch or dinner!
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 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.
People usually love to eat Rajma masala with steamed rice or jeera rice but it also goes with naan, chapatis, phulkas, plain paratha, pudina paratha and also with tandooroi roties. You don’t need a side dish with rajma-chawal that means you don’t have to worry about cooking dals or other vegetables.You even don’t have to worry about chapatis.Just give a plate of steamed rice and pour over some rajma cooked in thick gravy and you have a complete meal. When you have rajma cooked in thick and tangy tomato gravy poured over hot steaming rice,its better than a seven course meal at a five star. Keep a cup of home-made dahi(curd) on the side and you will give a feel of paradise.
Starting with Masala
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
Spice the Gravy
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.
Add Rajma to Masala
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.
Thicken up Gravy
More Cooking & Garnishing
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