Rajma Chawal | Kidney Beans Curry & Rice
Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates. Its staple food in many states like Bihar, it’s the most delicious yet nutritious source of for nutrients for the body. So, it makes a wholesome meal.
A spicy and tangy preparation of rajma/kidney beans is combined with cooked plain rice to make a delicious and nutritious Rajma Chawal.
Rajma Chawal | Kidney Beans Curry & Rice
A spicy and tangy preparation of rajma/kidney beans !
Prep Time 15 minutes
Cook Time 22 minutes
Soaking Time 8 hours
Total Time 37 minutes
Servings 4
Ingredients
Ingredients:
- 200 gms Rajma Kideny Beans, soaked overnight and drained
- 2 cups raw rice or leftover rice
- ½ tsp jeera
- 1/4 tsp asafoetida hing
- 1 nos Onions Roughly chopped to big chunks
- 1 tsp ginger-garlic paste
- ¾ cup chopped tomatoes
- 1/4 tsp turmeric powder haldi
- 1/2 tsp chilli powder
- 1 tsp coriander-cumin seeds dhania-jeera powder
- Salt to taste
- 1 tbsp finely chopped coriander dhania
Instructions
How to Make Rajma Chawal………?
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Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
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Add the onions, jeera and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
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Cool this mixture and grind it to smooth paste, then put the paste back into the cooker and sauté it for a couple of minutes till mixture stops sticking to the Kadai/pan.
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Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
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Allow the steam to escape before opening the lid.
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Add the coriander and mix well.
Recipe Notes
Serve with white Plain Rice…or Chapati/Roti of your choice….!
Nutritious combination love it !
I love rajma (kidney beans) I make it in a different way this is different I will try this out!