Rajma Chawal

Name: Rajma Chawal
Cuisine: Indian
Ingredients: 1 Cup red kidney beans (rajma); 2 onion, roughly chopped; 3 tomato, finely chopped; 1 tbsp ginger-garlic paste; 2 green chilli, sliced; 2 tsp red chilli powder or to taste; 1 tsp turmeric powder; 1 pinch asafoetida; 1 tsp Garam Masala; 2 tbsp cooking oil; 4-5 Cups water

Vertika Tyagi @cook_14580268

Uttar Pradesh

Rajma Chawal is one of the best meal options to gain plenty of protein intake for the day and has other benefits too.
Make sure that you are having the right quantity. An ideal plate should contain an equal quantity of both beans and rice so that your meal is low on GI levels and does not make you feel bloated or gassy.Also try to include a serving of fresh salad with your meal. It will add to your nutrition.

I added some roasted crushed peanuts to my rajma along with onion rings for that extra crunch and flavour.

Check out the recipe

#india

I added some roasted crushed peanuts to my rajma along with onion rings for that extra crunch and flavour.

Check out the recipe

#india

Vertika Tyagi @cook_14580268

Uttar Pradesh

I added some roasted crushed peanuts to my rajma along with onion rings for that extra crunch and flavour.

Check out the recipe

#india

I added some roasted crushed peanuts to my rajma along with onion rings for that extra crunch and flavour.

Check out the recipe

Saved

Ingredients

1 Cupred kidney beans (rajma)
2onion, roughly chopped
3tomato, finely chopped
1 tbspginger-garlic paste
2green chilli, sliced
2 tspred chilli powder or to taste
1 tspturmeric powder
1 pinchasafoetida
1 tspGaram Masala
2 tbspcooking oil
4-5 Cupswater

Saved

Steps

1

Rinse and soak the red kidney beans in enough water for 1 - 2 hours. After 2 hours, discard the water and drain beans in a colander. Set aside.
2

In a pressure cooker heat oil over medium heat. Add the chopped onions, asafoetida and ginger-garlic paste, saute till onion turn caramelized and light brown in colour. Keep on stirring the onions while sauteing them, for uniform cooking and also so that they don't get burnt.
3

Next, add the drained beans in the pressure cooker along with salt, chopped tomato and turmeric powder. Stir to combine and saute the mixture for 2 - 3 minutes.
4

Add the 4 Cups of water to the pressure cooker, close the lid, put the weight and let beans cook over medium heat for 2 - 3 whistle. Turn off the heat.
5

Let the steam release naturally from the pressure cooker. Check if the rajma is cooked or not by taking a bite or pressing a bean. If they are not fully cooked completely, then pressure cook again or simmer over low heat for few more minutes. Meanwhile add some water if required to adjust the consistency of the curry.
6

Simmer rajma masala without a lid for 10 -12 minutes or more till the curry thickens slightly, it should not be watery.
7

Add red chilli powder, garam masala and green chillies. Mix nicely. Mash a few rajma beans with the back of the spoon, this helps to thicken the curry.
8

Serve rajma masala with steamed basmati rice or jeera rice for lunch.