Rajma chawal recipe ll Red kidney bean recipe

Rajma chawal is a popular North Indian dish.  Rajma chawal consists of red kidney beans (rajma) cooked in a flavorful tomato-based sauce and served with steamed rice (chawal). Here is an easy red kidney bean recipe 

Red kidney bean recipe  or Rajma chawal  recipe

​Rajma Chawal is a popular vegetarian dish in Indian cuisine, Rajma chawal is made with red kidney beans (rajma) and rice (chawal). The red kidney beans are cooked with spices and served with steamed rice, making it a complete protein-rich meal. Red kidney bean is a portion of comfort food for many and is enjoyed for their delicious and rich flavor. Rajma Chawal is easy to make and is commonly enjoyed as a staple in households across India.

Ingredients:

• Soak 1 cup dried red kidney beans overnight
• 2 tablespoons of oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ginger, minced
• 2 tomatoes, finely chopped
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 1/2 teaspoon of ground turmeric
• Salt and pepper, to taste
• 2 cups of water
• Fresh cilantro, chopped (for garnish)

Instructions:

Drain and rinse the soaked kidney beans.

Heat the oil in a heavy-bottomed pot or pressure cooker over medium heat.

Cook until the onion is translucent, then add the garlic and ginger.

Cook for about 2 minutes after adding the tomatoes, cumin, coriander, turmeric, salt, and pepper.

Add the kidney beans and 2 cups of water, bring to a boil and then reduce the heat to low.

Cook the beans, covered, for about 1 1/2 to 2 hours, or until tender.

Once the beans are cooked, mash some of them to thicken the sauce.

Adjust the seasoning as needed and serve with rice, garnished with chopped cilantro.

This dish is often served with yogurt or raita as well. Additionally, you can top it with some fresh cream or butter on top.

Tips

Soak the rajma overnight in water to soften them before cooking.

Serve rajma chawal with some onion cuts and lemon wedges for an ideal lunch.

You can likewise cook the rajma in a moment pot with 1 cup of water.

Ensure you flush the rajma appropriately before pressure cooking them.

You can make a tomato puree with 2 tbsp cooked rajma for a thicker sauce.

In a separate pan, sauté onions, ginger, and garlic until golden brown.

Add a mixture of spices such as cumin powder, coriander powder, and red chili powder.

Simmer for 10-15 minutes.

Serve with steamed rice or roti.