Top10FoodRecipe

Ingredients:

For Rajma (Red Kidney Beans):

• 1 cup dried rajma (red kidney beans)
• 4 cups water (for soaking)
• 4 cups water (for cooking)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, finely chopped
• 2 teaspoons Kashmiri red chili powder (or as per your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves for garnish

For Chawal (Rice):

• 1 cup basmati rice
• 2 cups water
• Salt to taste
• 1 teaspoon ghee (optional)

Instructions:

For Rajma (Red Kidney Beans):

1. Rinse the dried rajma beans in cold water. Soak them in 4 cups of water overnight or for at least 8 hours. This will help soften the beans and reduce cooking time.
2. Drain the soaked rajma beans and rinse them again.
3. In a pressure cooker or large pot, heat oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
5. Add the chopped tomatoes and cook until they soften and turn mushy.
6. Add Kashmiri red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well and cook the spices for a minute to release their flavors.
7. Add the soaked and drained rajma beans to the pot. Mix well to coat the beans with the spice mixture.
8. Add 4 cups of water to the pot. If using a pressure cooker, close the lid and cook the rajma beans on high pressure for about 15-20 minutes or until they are tender. If using a regular pot, cover and simmer for 1-2 hours until the beans are soft and cooked through, adding more water if needed.
9. Once the rajma beans are cooked, add garam masala powder and mix well. Adjust the salt and spices according to your taste.
10. Garnish with fresh coriander leaves.

For Chawal (Rice):

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, salt, and ghee (optional).
3. Cook the rice on medium heat until it is 70-80% cooked (parboiled). The grains should still have a slight bite to them.

To Serve:

1. Serve a portion of cooked rajma beans over a plate of steamed rice (chawal).
2. Garnish with additional fresh coriander leaves, if desired.
3. Enjoy Rajma Chawal with a side of yogurt, pickle, or papad (Indian crispy flatbread) for a complete meal.

Rajma Chawal is a comforting and delicious dish that can be enjoyed as a main course in North Indian cuisine.