Delicious Punjabi Rajma Recipe
Try Your Hands-On Classic Rajma Recipe: Punjabi’s Ultimate Love!
Rajma, a beloved and healthy North Indian delicacy, holds a special place in the hearts of people of all ages. Rajma combines well with almost all North Indian recipes. It is rich in soluble fibre, lowering bad cholesterol (LDL) levels while boosting good cholesterol (HDL).
If you're an avid rajma enthusiast, we've got a treat for you. Prepare to indulge in the most tempting Rajma Chawal recipe to tickle your taste buds and leave you craving more. Gather your friends and family, and prepare to savour this culinary delight we've curated for you.
Just as no day can begin without sunrise, discussing a Rajma recipe without mentioning the beloved Rajma Chawal would be unthinkable.
Rajma Chawal is an authentic North Indian dish. It is a common dish in North India, especially in Punjab. It's all about combining the natural nutty taste of kidney beans (rajma) with flavourful spices and a tomato-based sauce. The result is a yummy mix that's rich, slightly tangy, and a bit spicy. Rajma is a high-protein and iron-rich legume, and when paired with rice, it creates a well-rounded source of carbohydrates. Let's discuss how to make Rajma Chawal.
Rajma Masala Recipe:
Whatever dish you might cook, Mise en Place is the first thing you should do. We will first discuss the ingredients required for Rajma Chawal.
Ingredients required for Rajma Masala:
- Rajma - 1 Cup
- Onions - 1 Cup (2 medium-sized onions, finely chopped)
- Tomatoes - 1 1/2 Cups (2 large tomatoes)
- Green Chilli - 1
- Ginger Garlic Paste - 1 1/2 Teaspoon
- Bay Leaf - 1
- Cumin Seeds - 1/2 Teaspoon
- Turmeric - 1/4 Teaspoon
- Kashmiri Red Chilli Powder - 1/2 to 3/4. You can also use 1 tsp if you want it to be very spicy.
- Garam Masala - 3/4 Teaspoon
- Coriander Powder - 1/2 to 2 Teaspoon
- Roasted Cumin Powder - 3/4 to 1 Teaspoon
- Salt - 1/2 Teaspoon
Ingredients required for Chawal:
- Basmati Rice - 300 grams
- Water - 700 ml
- Oil (optional) - 3/4 to 1 Teaspoon
- Salt - 1/2 Teaspoon or add as per taste
Step-by-Step Rajma Recipe:
Follow this Rajma Masala recipe to taste the most delicious outcome.
- First, you need to soak the Rajma. So, add 1 cup of Rajma to a large bowl and soak them for 8 hours. You can also soak them overnight if you plan to cook the next day. So, plan accordingly. Cover them with a breathable cloth when soaking, as the beans need to breathe.
- After soaking, transfer the beans to a pressure cooker, add 1 1/2 cups of water and cook for 4-5 whistles. Check whether the Rajma has been cooked well. They must be soft and mushy.
- Heat 2-3 tablespoons of ghee or oil for the Onion Tomato Masala in a pan.
- After they are heated enough, add bay leaf and cumin seeds. Cook them for a minute under medium flame.
- Add the green chilli and onion and saute them till the onion turns golden brown.
- Stir in the ginger garlic paste and saute for 2 minutes. Mix the paste well with the onion so the paste doesn't stick to the pan.
- Puree the tomatoes and pour them into the pan. Cook until the raw flavour of the tomato is gone. It might take around 3 minutes.
- Now, it's time to add some spices.
- Add the given spices and mix them well for 2-3 minutes. While the spices are being cooked, you can smell the aroma of the masala.
- Now, it's time to add the healthy red beans. Add the cooked Rajma and the remaining Rajma water to the mix. After checking the consistency, add 1 to 1 1/2 cups of water.
- Cook for 10-15 mins. Check the salt and add more if you prefer to.
- Take 1/2 to 1 Tablespoon of Kasuri Methi, crush them in your palms and add them to the mixture.
- The Rajma Masala should have a rich, creamy texture with a thick gravy.
- Don't worry if your Rajma Masala is a bit watery. It will thicken upon cooling down.
Transfer the Rajma Masala to a bowl and squeeze half a lemon over the top. The masala would also look great if you sprinkle some coriander leaves on top of it.
How to Cook Chawal?
Cooking Chawal is a cakewalk. Arrange the ingredients as mentioned above and choose a stainless steel pressure cooker for cooking the Basmati Rice. Note that Basmati Rice will triple the volume once soaked. So, add accordingly.
- Take the rice in casserole cookware and rinse them well.
- Drain the water and soak the rice grains in 2 cups of water for 20-30 minutes. After putting the Rajma in the pressure cooker, you can start this process.
- Add the 300 gms of rice and 600 ml of water to the pressure cooker.
- Add 1/4 teaspoon of salt.
- If you want the rice to be non-sticky and flavourful, add 1 teaspoon of butter or ghee and 1 green chilli.
- Close the lid and cook for 7-8 minutes (6 whistles).
- After the rice is cooked, rest it for 5 minutes.
That's it with the rice. Let's now look at how to serve the Rajma Chawal.
How to serve Rajma Chawal?
When serving Rajma Chawal, start with a portion of hot, steamed Basmati rice on your classic white plate. Create a tidy rice base, then generously spoon the flavorful rajma gravy.
As you savour your Rajma Chawal, consider complementing it with thinly sliced onions and zesty lemon wedges or adding a touch of spice with a straightforward kachumber salad or a tangy mango pickle.
In conclusion, Rajma Chawal reveals the art of Indian cooking, where every ingredient and spice work together to create a delightful taste. It may look simple, but it is one of the favourite Rajma recipes ever. This Rajma Chawal recipe serves 4 people. Feel free to try this for a healthy meal, which clocks in at 269 calories.
Frequently Asked Questions
- Is Rajma Chawal healthy?
Rajma Chawal is a satisfying, healthy meal that contains protein, fibre, iron and carbohydrates. Also, it is low in fat and calories.
- How long does it take to prepare Rajma Chawal?
Usually, it will take around 30 - 40 minutes to prepare Rajma Chawal, not including the time needed for Mise En Place.
- How long can I store Rajma Masala in the refrigerator?
You can store Rajma Masala for three days in the refrigerator. It would be effective to store it in a cook and store glass container.