Rajma Chawal | MB Agro Products

Rajma Chawal

Rajma chawal is a popular North Indian dish that is made very often in Punjabi households. Here boiled kidney beans are simmered in a thick, spiced onion-tomato gravy. This rajma masala is served with plain rice and sliced onions to make a complete meal.

Ingredients

• 2 Cup MB Agro basmati rice

• 1 cup Rajma (kidney beans)

• 1 tbsp Oil

• 1 Bay leaf

• 1 Cinnamon stick

• 2 Black cardamom

• 3-4 Cloves•

3-4 Black peppercorns

• 1 Onion, finely chopped

• 1 tbsp Ginger-garlic paste

• 2 Green chilies, finely chopped

• 2 Tomatoes, finely chopped

• 1 tbsp Tomato purée

• 1 tsp Cumin seeds

• 1 tsp Coriander powder

• 1 tsp Red chili powder

• 1/2 tsp Turmeric powder

• 1 tbsp Kasuri methi (dried fenugreek leaves)

• Salt to taste

• Fresh coriander leaves for garnish

Preparation for Rajma Chawal

1) Take red kidney beans in a large bowl, and rinse with cold tap water 2-3 times by massaging it lightly using your fingers until the water is clear (not cloudy anymore).

2) Soak in enough water (2-3 inches above the beans) for at least 8 hours or overnight. Beans will get double in size.

3) Discard the soaking water, and take the soaked beans in a steel insert for instant pot (or in a pressure cooker). Add fresh water and salt.

4) For rice, rinse the rice similarly until the water is clear. Take it into another insert, and add water, salt, and ghee. If using a stovetop small pressure cooker then cook the rice separately in a saucepan like in this basmati rice recipe.

5, 6, 7) Add a glassful of water to your electric pressure cooker, place a rack in the center, and place a beans insert. On top of that place the rice insert. Cover the rice insert with a lid.

8) Cover the pressure cooker with a lid.
– Pressure cooker: 1 whistle on High heat then reduce to Low and cook for 10 minutes.
– Instant pot: Manual (high pressure) for 8 minutes.

9) Let the pressure go down by itself then open the lid. Remove the rice container, fluff up the rice, and keep it aside covered.

10) Check whether rajma is cooked or not by pressing one bean between your thumb and finger. It should be soft and easy to mash. If you notice, some of the rajma will open up.

Making Rajma Masala

1) Heat the oil in a pan on medium heat. Once hot add bay leaf and black cardamom and saute for 30 seconds.

2) Add cumin seeds and let them sizzle a bit.

3) Add chopped onions and sprinkle some salt to speed up the cooking process.

4) Mix and cook until the onions are brown in color. Do stir in between to make sure that it is not sticking to the bottom of the pan.

5) Add ginger, and garlic paste. Mix and saute for a minute or until the raw smell of ginger garlic goes away.

6) Add crushed tomatoes and mix.

9) Cook until all the moisture is evaporated and it looks like a thick paste. This sauteeing technique is called ‘Bhuna’ in the Hindi language. In Punjabi dishes, this bhuna masala is a crucial element to get the best flavor.

10) Add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute or until the oil starts to ooze out from the sides of the masala.

11) Add boiled kidney beans along with its water. Also, add the remaining salt.

12) Mix and bring the mixture to a boil. Let it simmer on medium-low heat for 15 minutes or until the gravy is thickened (not watery anymore). Do stir occasionally to avoid sticking or burning.

13) Add garam masala and crushed kasoori methi. Mix well.

14) Add ghee, let it melt, and mix.

15) Lastly, garnish with chopped cilantro.