Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Dinner

Rajma Chawal

Traditional 11. Rajma Chawal recipe

🧺 Ingredients

• 250g kidney beans, soaked overnight (yields ~600g cooked)
• 30ml oil
• 1 medium onion (80g), finely chopped
• 10g ginger, grated
• 3 garlic cloves, minced
• 150g tomato, chopped
• 2.5ml turmeric powder
• 10ml red chili powder
• 10ml coriander powder
• 5ml garam masala powder
• 1 pinch asafoetida
• 750ml water
• Salt to taste
• 15ml coriander leaves, chopped
• 250g basmati rice, soaked 20 minutes
• 15ml ghee
• 5ml cumin seeds
• 1 inch cinnamon
• 4 green cardamom pods
• 3 cloves
• 2 bay leaves
• 500ml water or vegetable stock
• Salt to taste

👩‍🍳 How to make Rajma Chawal

1. Drain soaked beans, rinse well
2. Pressure cook beans in 500ml water with 1.25ml salt for 3 whistles on high heat, then 8 minutes on low heat (or until soft)
3. Drain, set aside (should be creamy inside but hold shape)
4. Heat oil to 70°C in pan
5. Add chopped onion; sauté 3 minutes until translucent
6. Add ginger and garlic; cook 1 minute
7. Add chopped tomato; cook 2 minutes until soft
8. Add turmeric, chili powder, coriander powder, garam masala, asafoetida; stir 1 minute
9. Add cooked beans and 750ml water; bring to boil (high heat, 2 minutes)
10. Simmer on low heat 15 minutes to develop flavour
11. Beans should be creamy with some sauce coating them
12. Add remaining salt to taste
13. Finish with coriander leaves
14. Keep warm
15. Heat ghee to 60°C in heavy pan with tight lid
16. Add cumin seeds; crackle 10 seconds
17. Add cinnamon, cardamom, cloves, bay leaves; toast 5 seconds
18. Add drained soaked rice; stir for 1 minute to coat
19. Pour water/stock and salt
20. Bring to boil on high heat (2 minutes)
21. Reduce to low heat, cover with foil, then lid
22. Cook 12 minutes without opening
23. Turn off heat, rest 5 minutes covered
24. Fluff with fork
25. Mix rajma into rice or serve side by side on plate.
26. ---

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