Rajma Chawal
Rajma Chawal is the perfect choice when you want to have a comforting and satisfying meal. The flavorful Rajma served with soft and non-sticky steamed rice is a classic combo that’s loved by almost every Indian. Let’s get cooking and make your mealtime special.
Main Ingredients:
- Kidney beans (Rajma): 1 cup (soaked overnight)
- Onions: 2 medium (finely chopped)
- Tomatoes: 3 medium (pureed)
- Ginger-garlic paste: 1 tablespoon
- Oil or ghee: 2 tablespoons
- Bay leaf: 1
- Coriander powder:1 teaspoon
- Turmeric powder:½ teaspoon
- Red chili powder:1 teaspoon (adjust to taste)
- Garam masala:1 teaspoon
- Salt:To taste
- Fresh coriander leaves: For garnish
For Keshar Kali Rice:
- Keshar Kali rice grains : 1 cup
- Water: 2 cups
- Salt: To taste
- Saffron strands: 5-6 strands (optional, for added aroma and color)
Steps to Make Rajma :
1. Cook the Rajma:
- Drain the soaked rajma and pressure cook it with 3 cups of water, ½ teaspoon of salt, and a pinch of turmeric for 7-8 whistles (or until soft).
- Once cooked, lightly mash some beans to thicken the gravy. Set aside..
2. Prepare the Masala:
- Heat oil or ghee in a pan. Add bay leaf & 1 cinnamon. Let them splutter..
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies. Cook until the raw smell disappears.
- Stir in the tomato puree and cook until the oil separates.
3. Add Spices:
- Mix in coriander powder, red chili powder, and turmeric. Cook for a minute.
2. Combine Rajma and Masala:
- Add the cooked rajma (along with the water it was boiled in) to the masala.
- Simmer on low heat for 15-20 minutes, stirring occasionally.
- Add garam masala and adjust salt. Mix well and let it simmer for another 2-3 minutes..
3. Garnish and Serve:
- Garnish with fresh coriander leaves.
Steps to Make Keshar Kali Rice :
1. Wash and Soak:
- Wash the Keshar Kali rice under running water until the water runs clear.
- Garnish with fresh coriander leaves.
2. Cook the Rice:
- Add the drained rice and sauté gently for a minute.
- Pour in water, add salt, and saffron strands (if using). Stir gently.
- Bring to a boil, then reduce heat to low. Cover and cook until the rice is tender and the water is absorbed (about 12-15 minutes).
3. Cook the Rice:
- Let the rice rest for 5 minutes, then fluff with a fork.
Conclusion:
The fluffy, aromatic rice enhances the taste of rich, flavorful rajma, making every bite a delight. Enjoy the goodness of this comforting meal cooked with our quality rice.
Rajma Chawal is the perfect choice when you want to have a comforting and satisfying meal. The flavorful Rajma served with soft and non-sticky steamed rice is a classic combo that’s loved by almost every Indian. Let’s get cooking and make your mealtime special.
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