How to make Yummy Rajma Chawal, Rajma Chawal Recipe

Rajma Chawal is a popular North Indian dish made with kidney beans (rajma) and rice (chawal). It's a delicious and hearty meal that can be enjoyed with some yogurt or a side salad. Here's a basic recipe to make Rajma Chawal:

Ingredients:

• 1 cup dried kidney beans (rajma)
• 1 cup basmati rice
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, pureed
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• 1 tablespoon oil or ghee (clarified butter)
• Salt to taste
• Chopped cilantro leaves for garnish

Instructions:

1) Soak the kidney beans (rajma) overnight or for at least 6-8 hours. Drain the water and rinse the beans.

2) In a pressure cooker, add the soaked kidney beans and enough water to cover them. Cook the beans until they are tender. This usually takes about 20-25 minutes in a pressure cooker. If you don't have a pressure cooker, you can cook them in a regular pot, but it will take longer.

3) While the kidney beans are cooking, wash the rice and soak it in water for about 30 minutes. Then, drain the water.

4) In a separate pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.

5) Add the finely chopped onion and sauté until it turns golden brown.

6) Add the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw smell goes away.

7) Add the tomato puree and cook until the oil separates from the masala. This usually takes around 5-7 minutes.

8) Add turmeric powder, red chili powder, and salt. Mix well.

9) Add the cooked kidney beans along with the water in which they were cooked. Mix everything together and let it simmer for about 10-15 minutes on low heat, allowing the flavors to meld together.

10) In the meantime, prepare the rice. In a separate pot, bring water to a boil. Add the soaked and drained rice to the boiling water. Cook until the rice is fluffy and tender. Drain any excess water.

11) Once the rajma masala is cooked and the flavors have blended well, add garam masala powder and mix it in.

12) Serve the rajma masala over a plate of steaming hot rice (chawal). Garnish with chopped cilantro leaves.

Your delicious Rajma Chawal is now ready to be enjoyed. Serve it with some yogurt or a side salad for a complete meal.