How To Make Rajma Chawal | Rajma Chawal Recipe

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Rice and beans in many cultures all over the world are famous and nutritious food. The Indian rice and beans version is made with kidney beans and served with rice generally. Together, this meal is called “rajma chawal” in Hindi. You can also eat this dish with the Baked Whole Wheat Flatbreads (Roti). Kidney beans are firm dark red-skinned beans that have a real kidney shape, with cream-colored flesh. Either canned beans that are quicker or dried beans that have to be soaked overnight and cooked can be used to cook this Rajma chawal recipe.

Prepration time for recipe of rajma chawal

  • Preparation time: 10 min + overnight soaking (12 hours) if using dried kidney beans(Rajma) 
  • Cook time: 30 min + an additional 1 hour 20 minutes if using dried kidney beans
  • Refrigerator life: 3 days
  • Freezer life: 1 month
  • Reheating method: Put the curry in a microwave, cover and stir occasionally, refrigerated or defrosted.

Rajma Chawal Ingredients

  1. 3 tablespoons vegetable oil
  2. 1½ teaspoons minced garlic
  3. 1 tablespoon peeled and finely grated fresh ginger
  4. ½ small onion, shredded on the largest grating holes of a box grater 1 fully ripe tomato, cut into 4 pieces
  5. ¾ teaspoon store-bought or homemade Garam Masala
  6. ¼ teaspoon ground red pepper (cayenne)
  7. ¾ teaspoon salt
  8. ¾ teaspoon ground black pepper
  9. Two 15 oz (425 g) cans precooked dark red kidneys beans(Rajma) with liquid from
    cans or 1 cup (180 g) dried dark red kidney beans, soaked overnight and
    cooked, with 2 cups (500 ml) of the cooking liquid (see page 21) ½ cup
    (125 ml) water if using canned kidney beans

Method

  1.  Pour the oil over medium heat into a small saucepan for making Rajma chawal. Add the garlic, ginger, and onion when the oil is warmed. Stir about 5 minutes until the onion is golden brown, stirring frequently.
  2.  Reduce the medium-low heat. Bring the tomato and cover it with the casserole. Cook until the tomato is soft and smashed and mix with the onion to form a coarse paste, stirring about 5 minutes per minute or so and gently mashing the tomato.
  3.  Add the salt, Garam Masala, red pepper, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
  4.  Add their liquid and the additional 1⁄2 cup (125 ml) water to the dried kidney beans Rajma and bring to a rolling boil over high heat. (Or attach two cups (500 ml) of their cooking liquid to the boiled kidney beans and bring to a rolling boil over high heat.)
  5.  Reduce to medium-low heat. Simmer uncovered to thicken the curry for 15 min, allowing the flavors to infuse, often stirring. Enjoy the room temperature Rajma chawal recipe or let it cool down and cool down or freeze later!

Best Rajma Chawal Recipe

Best rajma chawal recipe

Rice and beans in many cultures all over the world are famous and nutritious food. The Indian rice and beans version is made with kidney beans and served with rice generally. Together, this meal is called “rajma chawal” in Hindi.
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Calories 261 kcal

Ingredients
  

  • 3 tablespoons  vegetable oil
  • teaspoons  minced garlic
  • 1 tablespoon  peeled and finely grated fresh ginger
  • ½ onion, shredded on the largest grating holes
  • 1 grater 1 fully ripe tomato, cut into 4 pieces
  • ¾ teaspoon  store-bought or homemade Garam Masala
  • ¼ teaspoon  ground red pepper (cayenne)
  • ¾ teaspoon  salt
  • ¾ teaspoon  ground black pepper
  • 425 gm  precooked dark red kidneys beans(Rajma) with liquid
  • 180 gm dried dark red kidney beans, soaked overnight andcooked
  • 2 cup cooking oil

Instructions
 

  •  Pour the oil over medium heat into a small saucepan for making Rajma chawal. Add the garlic, ginger, and onion when the oil is warmed. Stir about 5 minutes until the onion is golden brown, stirring frequently.
  •  Reduce the medium-low heat. Bring the tomato and cover it with the casserole. Cook until the tomato is soft and smashed and mix with the onion to form a coarse paste, stirring about 5 minutes per minute or so and gently mashing the tomato.
  •  Add the salt, Garam Masala, red pepper, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
  •  Add their liquid and the additional 1⁄2 cup (125 ml) water to the dried kidney beans Rajma and bring to a rolling boil over high heat. (Or attach two cups (500 ml) of their cooking liquid to the boiled kidney beans and bring to a rolling boil over high heat.)
  •  Reduce to medium-low heat. Simmer uncovered to thicken the curry for 15 min, allowing the flavors to infuse, often stirring. Enjoy the room temperature Rajma chawal recipe or let it cool down and cool down or freeze later!

Notes

Refrigerator life: 3 days
Freezer life: 1 month
Reheating method: Put the curry in a microwave, cover and stir occasionally, refrigerated or defrosted.


Keyword how to make rajma chawal, how to make rajma chawal recipe, rajma chawal recipe in hindi, recipe of rajma chawal

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