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Best rajma chawal recipe

Rice and beans are well-known and nutritious food in many cultures around the world. The Indian rice and bean version is made with rajma and is usually served with rice. Together, this food is called "Rajma Chawal" in Hindi.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
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.


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