Spicy Rajma Chawal Recipe: Authentic North Indian Comfort Food
45 minutes
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About Spicy Rajma Chawal Recipe: Authentic North Indian Comfort Food
Indulge in the rich and aromatic flavors of North India with this authentic Spicy Rajma Chawal recipe. This hearty dish features tender red kidney beans simmered in a vibrant tomato-onion gravy, perfectly complemented by fluffy basmati rice. A blend of traditional Indian spices creates a warm and satisfying culinary experience, perfect for a cozy lunch or dinner.The creamy rajma, infused with the perfect balance of spice, is a true taste of home-style cooking. This recipe is easy to follow, even for beginner cooks, and delivers a wholesome and delicious meal that's sure to become a family favorite. Get ready to savor every bite!From the initial soaking of the rajma to the final garnish of fresh coriander, this recipe guides you through each step, ensuring a perfect result every time. Prepare to be transported to the heart of North Indian cuisine with this simple yet flavorful dish.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Rajma
- 1 cup Kidney Beans dried; soak overnight in plenty of water, rajma, red
- 1 tbsp Vegetable Oil
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Garam Masala
- 1/2 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds jeera
- 1 tbsp Ginger-Garlic Paste
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Turmeric Powder haldi
- 2 cup Water
- 1/4 cup Tomato Pickle adds extra tang, optional
- leaves Coriander fresh, chopped, for garnish
For the Rice
- 1 cup Basmati Rice
Instructions
Prepare the Rajma
- Soak the red kidney beans overnight in plenty of water. Drain and rinse well.
Sauté Aromatics
- Heat oil in a large pot or wok. Add mustard seeds and cumin seeds; let them splutter.
- Add finely chopped onion and sauté until translucent (about 2 minutes).
- Stir in the ginger-garlic paste and turmeric powder; sauté for another 2 minutes.
Cook the Rajma
- Add the drained rajma to the pot and sauté for 2-3 minutes.
- Stir in red chili powder, garam masala, salt, and 1 cup of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rajma are tender.
Prepare the Rice
- Soak the basmati rice in water for 15-20 minutes. Drain well.
Combine and Finish
- Gently spread the drained basmati rice over the rajma. Do not mix.
- Pour in the remaining 1 cup of water. Cover and cook for another 1-2 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the tomato pickle (if using).
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot, ideally with an onion-cucumber salad.
Recipe Notes
Expert Tips for the Best Spicy Rajma Chawal
- For extra flavor, consider adding a bay leaf and a small cinnamon stick while sautéing the onions.
- If you prefer a smoother gravy, you can blend a portion of the cooked rajma before adding the rice.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
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Recipe Nutrition
Calories: 179kcalCarbohydrates: 7gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 1gSugar: 1g
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4 Comments
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Such a lovely dish! Thanks for sharing.
Perfect dish! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.
Such a beautiful dish! Can’t wait to try it.