About the Dish
Rajma chawal has a rich history and is
influenced by different cuisines. The red kidney beans were originally from
Mexico and were brought to India by the Portuguese traders in the 16th century.
The dish is also similar to some Greek and Turkish dishes that use beans and
rice.
How to make:
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To
make rajma chawal, you need to soak the beans overnight or for at least 8
hours. Then, you need to cook them in a pressure cooker or a pot until they are
soft and tender. You can also use canned beans if you are short on time.
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The
next step is to make the masala, which is a spicy and tangy gravy that gives
the dish its flavor. You need to sauté some chopped onions, ginger, garlic,
green chilies and tomatoes in oil until they are soft and mushy. Then, you need
to add some spices like cumin seeds, coriander powder, turmeric powder, red
chili powder, garam masala and salt. You can also add some kasuri methi (dried
fenugreek leaves) for extra aroma.
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Once
the masala is ready, you need to add the cooked beans and some water to adjust
the consistency. You can also mash some of the beans to make the gravy thicker.
Let the rajma simmer for 15 to 20 minutes on low
heat until the flavors are well combined. You can also add some lemon juice or amchur (dried mango powder) for some tanginess. - ü
To
make the rice, you need to wash and soak some basmati rice for 20 minutes.
Then, you need to drain the water and cook the rice in a pot with some water,
salt and oil until it is fluffy and cooked. You can also add some whole spices
like bay leaf, cardamom, cloves and cinnamon for extra flavor.
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To
serve rajma chawal, you need to plate some rice and top it with some rajma
gravy. You can also garnish it with some chopped cilantro or mint leaves for
some freshness. Enjoy your rajma chawal with some yogurt, pickle and salad on
the side.
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