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.
Awesome recipe.. I liked the way you explained, the most I liked is you do not suggest garam masalas,..
This is very tasty! But use the pressure cooker if you have one. Mine broke a little while ago but I was really craving this dish so I decided to just make it in a regular pot. It took a very long time to cook and the dish didn’t have the same consistency as in the pressure cooker. It was very watery and just didn’t taste the same.
Manjula, do you have any tips to make this without the pressure cooker? Should we cook the beans separately before adding to the rest of the ingredients?
Thank you so much, your site is so helpful and everyone loves your dishes when I make them. Including my picky boyfriend!
aunty.. this is komal.. i saw ur videos at youtube.com. n trust me u r the best.. m a 22yrs. old girl,who didnt have interest in cooking.. bt nw i have noted down atleast 11 recepeis today.. i’ll definitely make rajma tommorow.. n will tell u .. i ws about to go to cooking classes.. bt god sent u to me.. as the cookin class aunty ws taking 8000 fees.. n u r serving amazing recepies to us for free…love you aunty . muaaaaaaaaah <3 <3
One of my favorite meals of all time!!
The best winter stew ever.
Deepa,
When you said you ” put them in cooker and steaming for 10-15 mins” did you mean that you put them in the pressure-cooker with the whistle on and cooked for 15 minutes? or did you really just “steam them” like you stated in your email. I am not clear with what you mean in your post.
Also, a girlfriend of mine told me this trick and I’ve used it before and has worked – especially if I don’t have time to pressure cook them for very long or if I’ve decided at the last minute to cook something like kidney beans or chole in the pressure-cooker. Try adding a 1/2 teaspoon or a little less of baking soda to the water of what ever it is you are cooking that is similar and for what ever reason (I am not sure the reasoning behind it myself) it helps in the cooking / softening process. It doesn’t alter the taste of the food you are cooking but it helps a lot. One time I added it to some chole that I had soaked for some time and it actually made it too soft.. so, I think not soaking the beans / chickpeas but just adding the baking soda will work. Give it a try and let us know how it turns out.
Hi manjula aunty,
I like your recipes a lot as they are simple and taste great. I tried making rajma and soaked the beans overnight. However even after putting them in cooker and steaming for 10-15 mins the beans remain hard. I am really surprised by this. I even tried to cook it again in the Pan, however there was not much of change. Is there anything we can add to the beans so that cooking time is saved?
When I soaked it, I forgot and soaked them for around 1.5 days. Does that make any difference?
Thanks,
Deepa
Deepa,
Soaking for longer time is ok, why rajma did not cook well 10-15 minutes is long enough time.
you can also use light red kidney beans caned that are already cooked is an easer way then pressure cooker for the rajma chawal. just a sujestion.
Dear Madam,
I like your receipes very much and the way you make it.
I have tried many of your receipes turned out to be very good and tasty…..thank you very much mam,
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This dish is very tasty and my family loved it. Thank you for the recipe and thank you for the ideas of what to serve it with. I love that about your recipes.
Good one I tried at home for myself and felt very tasty, its very delicious.
Thanks for the recipe.