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Rajma Chawal (Kidney Bean Curry)
June 29th, 2008 filed under Dal (Lentils), Vegan
Rajma chawal (kidney beans with rice) is a great combination. This is a complete meal in itself.
Serves 4.
Ingredients:
- 1 1/2 cup kidney beans (rajma)
- 1 teaspoon salt (adjust to taste)
- 2 large tomatoes
- 1 tablespoon ginger
- 1 green chili
- 3 tablespoon oil
- Generous pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium chopped tomato for garnishing
Method
- Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
- Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
- Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
- Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
- Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
- As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
- Close the heat and wait until steam has stopped before opening the pressure cooker.
- Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
- Garnish with chopped tomatoes.
Namaste Manjula Aunty:
This is Anu. Today, I made Rajma as per your directions and it came out great.
I used to put onions but your recipie tastes very delicious. I am trying your Gajar recipie today.
Thanks a lot.
- Anu
Dear Ms Manjula,
Do share with us a recipe for adrak / masala chai, punjabi lassi and chaas.
Tx in advance
Latika
Dear Ms Manjula,
Married to someone from Jammu, Its been almost a decade since I have been trying out recipes for Rajmah; They were never perfect, either the colour was brown or too much taste of garam masala or poor consistency. I have been googling for the perfect recipe for so many years and today I tried out the recipe from your site and it was “Perfect”. Amazingly simple, yet tasty.
Taught me a huge lesson in life” Too many ingredients spoil the dish” just like “Too many cooks spoil the broth”.
I am a busy exec on vacation and I plan to try out one recipe from your kitchen for the rest of my vacation.
Thanks once again and Wish you a blessed 2010..
Warm Regards
Latika
Hello Aunty,
I am planning to make this rajma recipe over the weekend. Please let me know if it will be good to add onion paste along with Tomato puree.
Thanks,
Reshma
This is delicious! THank you for a wonderful recipe!
can we use tomato puree instead will it give the same flavor and taste
hello manjula aunty..you are superb..i tried to make your all receipes…its was wonderful in taste..n your all dishes are awsome
Manjula ji, thanks a lot for all your wonderful recipes. Can you please tell me which Pressure cooker do you use and where you got it from? Thank you.
I have same kind of pressure cooker & i got mine from bed bath and beyond for $30.
Dear Aunty,
Thanks so much. This turned out delicious, it’s simple to make as well. We loved it. However, I need some help – tho I soaked the rajma for 12 hours and cooked it for 15 min after the pressure came, the beans were not tender/soft. They were medium cooked (bit hard but breaking when pressed). I dont want to add soda. Any suggestions? Warm wishes, Anjali
thank you for the simple vegetarian recipes that you post on your website.. i absolutely loved the cabbage kofta curry and the bread pakoras.. and i will surely spread a good word ’bout you n your website.