Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Rajma-Chawal

Traditional 30. Rajma-Chawal recipe

🧺 Ingredients

• 1 cup rajma (red kidney beans), soaked overnight
• 3 cups water
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 medium onion (100g), chopped
• 1 inch ginger, grated
• 2-3 garlic cloves, minced
• 150g tomatoes, chopped
• 1-2 green chillies, chopped
• ½ tsp turmeric
• ¾ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp amchur
• Salt to taste
• Coriander leaves for garnish
• 150g basmati rice
• 300ml water
• ½ tsp salt
• 1 tbsp ghee

👩‍🍳 How to make Rajma-Chawal

1. Pressure cook (3-4 whistles, high heat): Drain soaked rajma, add 3 cups fresh water, pressure cook 3-4 whistles until very soft.
2. Heat ghee (1 min, medium heat): Add cumin seeds, allow to splutter.
3. Sauté base (2 mins, medium heat): Add onion, cook until softened.
4. Add aromatics (1 min, medium heat): Add ginger, garlic, green chillies, sauté briefly.
5. Add tomato (2 mins, medium heat): Add tomatoes, cook until soft.
6. Add spices (1 min, medium heat): Add turmeric, chilli powder, garam masala, amchur, salt.
7. Add rajma (1 min, medium heat): Add cooked rajma with cooking water, stir well.
8. Simmer (5-10 mins, low-medium heat): Simmer until gravy thickens slightly (semi-thick).
9. Garnish (1 min, room temp): Top with coriander leaves.

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