Kidney Beans With Rice (rajma Chawal)
Rajma Chawal is a classic Punjabi dish that consists of kidney beans cooked in a spiced tomato-based gravy, served with aromatic basmati rice. This hearty and flavorful dish is a staple in Punjabi cuisine and is perfect for a comforting meal.
Ingredients
- 2 cups kidney beans, soaked overnight
- 1 cup basmati rice
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 green chili, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro for garnish
Instructions
- Pressure cook the soaked kidney beans with salt until they are soft and cooked through.
- Cook the basmati rice in a separate pot using the absorption method.
- In a large pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
- Add the minced garlic, grated ginger, and green chili. Sauté for a few minutes.
- Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
- Add the cooked kidney beans to the masala and simmer for 10-15 minutes, allowing the flavors to meld together.
- Sprinkle garam masala and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 50g
- Fat
- 10g
Supplies
Pressure Cooker Pot Pan
Tools
Knife Cutting Board Measuring Spoons
Serving suggestions
Serve the Rajma Chawal hot with a side of plain yogurt, pickles, and a fresh salad.
Tips & tricks
For extra flavor, you can add a dollop of ghee (clarified butter) on top of the Rajma Chawal before serving.
Cost
$10