Rajma Chawal has become one of most favorites for my Husband. The Pure South Indian has made a sudden turn with his liking towards Rajma chawal recipe, Dal chawal, Paneer Makhni chawal is surprising. But blame it on the new office premises they have moved into which has a cafe serving quick lunches with these heavenly rice dal combos. Decided to treat him with his new favorite for lunch.

This Rajma Chawal recipe is a super quick to make if ingredients are handy. I pressure cooked the rajma the before night in salted water and reserved the water and dal separately. Also de skinned tomatoes and stored them, minced and stored ginger and garlic. This rajma chawal recipe / rajma curry is a famous Punjabi combo and it makes a complete nutritious packed meal.

Rajma Curry Recipe
Serves : 2 – 4
Preparation time : 30 mins

Ingredients for Rajma Curry:
1 cup – Red kidney beans (soaked overnight)
1 no – Onion (finely chopped)
1 tsp – Garlic and Ginger (finely chopped)
2 nos – Tomatoes (finely chopped or grated)
1 tsp – Red chilli powder
1 tsp – Coriander powder
1/2 tsp – Garam masala , 1 tbsp – Fresh cream
1 tsp – SaltĀ or as reqd
1 tbsp – Oil

1 of each – Cinnamon stick, clove and cardamom

Method for making Rajma:
Pressure cook rajma with enough water and a teaspoon of salt for 8 hisses.
Heat oil in a pan add cinnamon stick, cloves, cardamom, onions, ginger garlic mix and saute until onion turns golden brown.
Add the tomatoes, spices and cook until it softens and raw smell leaves.
Add the rajma along with cooked water and cook in simmer for 8 to 10 minutes or until it thickens. Switch the heat off add cream, sprinkle fresh coriander mix with rice and serve along with salad, pickle, papad and chaas.


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