Things to know about Rajma Chawal Recipe
The Indian Traditional Kidney Beans Gravy with rice or Rajma Chawal is a staple in most of North India. The red kidney beans were brought to India from Mexico. The dish is cooked popularly in the states of Himachal Pradesh, Uttarakhand, Jammu and Kashmir, and Punjab. “Rajma” means red kidney beans and “Chawal” means “rice” in Hindi.
It’s consumed in most households and is especially liked by children. Since it’s easy to make, the dish is consumed daily in a lot of states. The demand for the dish steeps in winters owing to its warmth.
Savory Indian Traditional Kidney Beans Gravy with Rice from Punjab. Authentic Recipe of Rajma Chawal.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- ½ cup Kidney Bean Soaked overnight
- 3 cups Rice Cooked
- 1 tbsp Oil
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- ½ cup Onion Sliced
- ½ tsp Ginger Garlic Paste
- ¼ tsp Turmeric Powder – Curcuma Powder
- ½ cup Tomato Chopped
- ½ tsp Red Chili Powder
- 1 tsp Cumin and Coriander Powder
- 1 tbsp Salt
- 1 cup Water
- 1 tbsp Fresh Coriander Chopped
- Heat the oil in a pressure cooker.
- Add cumin seeds and asafoetida to the cooker, and sauté on medium heat.
- Add onions and ginger-garlic paste, and sauté for 3 minutes.
- Now, add tomatoes, turmeric powder, chili powder, coriander-cumin seeds powder, and salt.
- Mix the ingredients well and cook on medium heat for a few minutes.
- Add the kidney beans and water and cook for 4 whistles.
- Add the cooked rice, mix and cook for 2 minutes.
- Add the coriander and remove it from the cooker.
— Specific Atributes of This Recipe:
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