Rajma Chawal is a beloved Punjabi dish that has captured the hearts and palates of food enthusiasts all over India. This delightful combination of kidney beans curry and steamed rice is a true comfort food that never fails to satisfy.
Preparation:
To prepare Rajma Chawal, start by soaking 1 cup of rajma (kidney beans) overnight in water. Then, drain the water and rinse the beans before cooking. In a pressure cooker, add the soaked rajma along with 4 cups of water, 1 chopped onion, 2 chopped tomatoes, 2 teaspoons of ginger-garlic paste, 1 teaspoon of red chilli powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste.
Close the pressure cooker and cook the rajma on medium heat for about 15-20 minutes or until they become tender. Once done, open the cooker and mash a few beans with the back of a spoon to thicken the curry. You can adjust the consistency by adding more water if desired.
For the tempering, heat 2 tablespoons of oil or ghee in a separate pan. Add 1 teaspoon of cumin seeds and let them splutter. Then, add 2-3 cloves of minced garlic and sauté until golden brown. Pour this tempering over the cooked rajma and mix well.
To prepare the chawal (rice), rinse 1 cup of basmati rice under running water until the water runs clear. In a separate pot, bring 2 cups of water to a boil and add the rinsed rice along with salt to taste. Cook the rice on medium heat until it's fluffy and fully cooked.
Serve the piping hot Rajma Chawal on a plate, garnishing it with freshly chopped coriander leaves. You can also accompany it with a side of raita (yoghurt-based dip) or pickles for added flavour.
With its rich, spicy flavours and creamy texture, Rajma Chawal is a perfect blend of protein-packed rajma and the simplicity of steamed rice. This soul-satisfying dish is a must-try for all food lovers, providing a hearty and wholesome meal that celebrates the essence of Punjabi cuisine
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