Monday, July 9, 2018

Rajma Chawal (Red Kidney Beans with Rice)

Hello Fellas.....hope you'll are doing great. Hope you're having a great summer time in your respective places and making the most of it this season. Here, in this part of the world we're having an awesome time and enjoying my summer dresses to the fullest because after this we have to load ourselves with the boring jackets and sweaters. 

Although summer brings lot of fun but it also leads to health and skin problems therefore we need to put extra time to take care of our body. My mantra for this season is to eat simple and drink lot of fluids. So, I like to eat very easy-peasy dishes in this season.

Few days back I made Rajma-Chawal for lunch. If you follow me for some time you'll know that I had spend few years of my life in Punjab so there's lot of influence of Punjabi cuisine in my cooking. I'm a great lover of Punjabi food and almost tried every type of food in my kitchen.

So today I'm sharing the recipe of Rajma-Chawal. 

1. Red Kidney Beans (soaked overnight): 1 cup
2. Onions (finely chopped): 1
3. Tomatoes (Finely chopped): 3
4. Ginger-Garlic Paste: 1 tbsp
5. Turmeric Powder: 1/2 tsp
6. Red Chilli Powder: 1/2 tsp
7. Cumin Powder: 1/2 tsp
8. Cumin Seeds: 1 tsp
9. Garam Masala Powder: 1/4 tsp
10. Tamarind Pulp: 1 tsp
11. Cilantro for garnishing
12. Oil for cooking
13. Salt to taste


1. Pressure cook the Rajma (red kidney beans) for 2-3 whistles or until they are soft. Take them out in a bowl and keep aside. Don't throw the excess water as we'll need it for cooking.

2. Place a pan on medium-high heat and add oil. When the oil is hot enough add the cumin seeds. Let them crackle and then add finely chopped onions. Fry them until they become translucent.

3. At this point add the ginger-garlic paste and fry it for 2-3 mins or until the raw flavor of ginger-garlic is gone.

4. Add the chopped tomatoes and cook the mixture for another 2-3 mins or until the tomatoes becomes mushy.

5. Now, it's time to add the salt, turmeric powder, red chili powder, cumin powder and cook it for a min. 

6. Now add Rajma along with the water to this masala mixture and give it a nice stir until everything is mixed properly.

7. Cover the pan with a lid and let the gravy simmer for 4-5 mins. Take out the lid and check the seasoning. Add the tamarind pulp and cook it for another minute or so.

8. Take a serving bowl and take out the Rajma Curry. Garnish it with freshly chopped cilantro.

9. I like to relish this Rajma curry with plain white but this time I made Jeera Rice to accompany this curry. Enjoy!!


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