Rajma Chawal – kidney beans and rice pilaf. North indian favorite anytime food – Rajma chawal, served by road side vendors to a fine dine restaurant is a delicious and probably every North Indian’s favorite dish, blended with many spices, onion, tomamto, ginger, garlic and simmered and cooked till perfection with a dash of desi ghee (clarified butter). Tastes divine with rice pilaf garnished with fried onions and whole black pepper. Rajma is one of the healthiest simmered cooked dish which absorbs the nutrients and flavor of the other ingredients it is cooked with.
Kidney beans are full of protien and high fibre, lowering the cholesterol. Also, its high fibre prevents the body sugar levels to rise high immediately after eating. It is considered as fat free high protein diet. Kidney beans also has folate and magnesium.
▪ 1 cup kidney beans (there are many varieties available in the market, choose the one that you like, or could use a canned one)
▪ 1 medium onion
▪ 2-3 medium tomatoes
▪ 1 tablespoon ginger
▪ 1 tablespoon garlic
▪ 1 teaspoon red chilli powder
▪ 1 teaspoon coriander powder
▪ 1 teaspoon Rajma Masala (easily available at any Indian store)
▪ 1/2 teaspoon asafoetida
▪ 1 teaspoon cumin
▪ 1 dried red chilli
▪ Salt to taste
▪ 2 tablespoon oil
▪ 1 teaspoon clarified butter
▪ 2 teaspoon chopped Coriander leaves
▪ 1/2 cup white rice
▪ 1/2 onion finely slices
▪ 1/2 teaspoon whole pepper
▪ 1/2 teaspoon cumin seeds
▪ 1/2 teaspoon asafoetida
▪ Soak kidney beans in four cups of water overnight or for 6-8 hours.
▪ Pressure cook the beans with sufficient water (almost double the size of the beans) with salt to taste. Cook for 8-10 whistles and the reduce the heat to minimum for about 30 minutes. You could also use crock pot or use canned beans, though it tastes better with home cooked beans.
▪ Puree the onion
▪ Coarsely mince ginger and garlic.
▪ Puree the tomatoes with one dried red chilli.
▪ The red chilli enhances the color of the tomato puree.
▪ In a heavy bottom pan, heat oil and once it’s jot, add asafoetida and Cumin seeds
▪ Add the minced ginger and garlic and saute until light brown add the onion.
▪ Saute on medium heat for 5-7 minutes until onion turns light brown.
▪ Once done, add coriander powder, red chilli powder and Rajma masala and the tomato puree.
▪ Mix properly and cover and cook on medium heat until it leaves oil from the sides.
▪ Open the pressure cook and add it to the cooked gravy.
▪ Reduce the heat to minimum and cook for further 15 minutes. With a spoon mash few pieces of beans to get a thick gravy. You could even close the lid and give 1 -2 more whistles.
▪ Serve hot with dash of clarified butter and garnished with coriander.
▪ Soak rice for 15-20 minutes before preparing
▪ Take three cups of water and boil rice in an open sauce pan.
▪ Add little salt and few drops of oil.
▪ Once cooked, using a strainer, strain the rice. ▪ Let it stand for few minutes. Cooking rice like this drains out all the starch in rice.
▪ Heat a teaspoon of oil and once ready, add asafoetida, whole back peppers ans cumin seeds.
▪ Few seconds later add the finely slices onion and fry untill medium to dark brown.
▪Garnish rice with the onions and serve hot with kidney beans and freshly cut onions.