How To Make Rajma Chawal | 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. You can also eat this dish with the Baked Whole Wheat Flatbreads (Roti). Kidney beans are firm dark red-skin beans that have a real kidney shape, with cream-color flesh. Either canned beans that are quicker or dried beans that have to be soak overnight and cook 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.

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. When the oil is heat, add garlic, ginger, and onions. 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.
3. Cook until tomatoes are soft and smashed, adding onions to a coarse paste, mashing tomatoes lightly, stir frequently, about 5 minutes per side.
4.  Add the salt, Garam Masala, red pepper, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
5.  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.)
6.  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, let it cool down and cool down.

Best Rajma Chawal Recipe

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