Rajma Chawal Recipe - How to Make Rajma Curry Recipe

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Rajma Chawal Recipe with step by step pictures.

Chapati, naan or rice is a important part in a indian diet. Thinking what to make to go along with chapati or rice is one big task. I normally make mixed veg kurma, paneer curry or dal curry for rice. Sometimes i feel too lazy and have roti with pickle and yogurt. Sometimes with leftover curry from lunch.

Rajma curry is my favourite, i love to have it with either rice or roti. Specially it taste amazing with plain cooked basmati rice. You can make this curry mild or spicy or extra spicy by increasing the chilli level. This curry is super easy to make, all you have to blend few ingredients and cook with few spices. You will get a delicious curry in few minutes. This curry can be stored for few days in fridge, actually the flavours will increase as it stands.

The main thing you have to remember is cooking the rajma really well. Normally it takes 3 to 4 whistle for a soaked rajma. You have to soak rajma for atleast 8 hours or overnight. If you are cooking it in a regular pot, cover the rajma with water and bring it to a boil, simmer for 45 mins to 1 hour or till tender. So it is better to invest in a pressure cooker for fast cooking. In a pressure cooker it takes under 15 mins to cook.

This rajma curry is one recipe which you can have with either rice or roti. The curry is not at all complicated, it has onion tomato base and few spices. thats it. I have shared a rajma curry recipe in my blog. Since rajma has high protein content it is important to include it in your diet atleast once a week.

Hope you will give this a try and let me know how it turns out for you.

Rajma Chawal Recipe

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

This is a delicious curry made using rajma or kidney beans. It taste amazing with either roti or rice.

Author: Aarthi

Recipe type: Curries

Cuisine: Indian

Serves: 4 servings

Ingredients

Rajma/ Kidney Beans - 2 cups
Oil or Ghee - 2 tblsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon / Pattai - 2 small piece
Cardamom - 2
Cloves - 3
Onion - 2 large chopped
Tomato - 4 large chopped
Ginger - 1 tblspn chopped
Chilli Powder - 2 tsp
Coriander Powder - 2 tblsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Coriander Leaves a handful chopped

Instructions

Soak rajma overnight. Drain and add it to pressure cooker. Cover with water. Pressure cook for 3 to 4 whistle, simmer for 10 mins. Turn off the heat and let the steam escape all by itself.
Take onions, tomatoes and ginger in a blender. Puree till smooth.
Heat oil in a kadai. Add whole spices and let them sizzle.
Add in pureed masala and mix well.
Cook that for few mins till the raw smell leaves from it.
Add in spice powders, salt and mix well.
Add in cooked rajma with water and mix well.
Simmer for 10 to 15 mins till oil separates.
Serve over rice.

Nutrition Information

Serving size: 1 Calories: 381 Fat: 5.7 grams Saturated fat: 2.8 grams Trans fat: 0 grams Carbohydrates: 63.2 grams Sugar: 4.6 grams Sodium: 44 mg Fiber: 16 grams Protein: 21.9 grams Cholesterol: 11 mg

Pictorial:

1)Soak rajma overnight, drain it and add it in pressure cooker. Cover with water. Cover and pressure cook for 3 to 4 whistle. Simmer for 10 mins. Turn off the flame and let the steam escape all by itself. Open the cooker and set aside.