PUNJABI Rajma Chawal

**Author - Alee Venkatesh **






RAJMA (Kidney Beans) Chawal (Rice) is a popular Vegetarian dish originated from the Indian Subcontinent; consisting of red kidney beans in a thick gravy with Indian Whole Spices and is usually served with Chawal / Rice.  This is a part of regular diet in India, Nepal, Bangladesh & Punjab province of Pakistan.



RAJMA & CHAWAL, when combined; make a "complete Protein" food & RAJMA is considered as fat free & heart healthy food

The combination of Rajma & Chawal is listed as a top favorite of North Indians and Nepali people.  Rajma / Red Kidney  Beans is prepared with onion, ginger and other spices in India and is one of the staple foods in Punjab & Nepal.

Authentic Punjabi way of cooking Rajma is to soak red kidney beans overnight in water, cook them in a pressure cooker and then mix in grinded "bhuna masala" made with chopped onions, diced tomatoes, ginger, garlic and other spices which includes cumin seeds, coriander seeds, turmeric powder, red chilli powder & garam masala.


Ingredients & Method


Rajma (red kidney beans) – 1cup, Salt to taste, 1 tablespoon each – cumin seeds, turmeric powder, red chilli powder, coriander powder, garam masala, 2 tbsp. cooking oil,  ½ bunch chopped coriander leaves


For Bhuna Masala – 1 chopped red onion, 2 tomatoes, small piece of ginger, 1-2 pods garlic, 2 green chilli - grind into paste




Soak kidney beans overnight and pressure cook by adding 1-2 cups water until tender




Heat oil in a pan, add cumin seeds and wait till seeds start popping up




Add grinded Bhuna Masala, allow to boil until sauce / gravy become thick in consistency




Add other spice powders




Add cooked Rajma, coriander leaves & salt to taste

Simmer on medium heat for 10 – 15 mins






Serve hot with Basmati Chawal


Rajma served with Saffron & Jeera Chawal



 

Tips: Using tinned red kidney beans can fasten the process of cooking rajma. But taste does get comprised due to the preservatives added, but it can work as a quick meal.




 








 
Ingredients & Method


For pressure cooking – 1 cup kidney beans (rajma), ¼ cup black urud dal, and ¼ cup toor dal – washed, soaked and then pressure cooked until tender.


For frying / seasoning – 1 tsp. margarine, 2 tsp. cooking oil, 2 tsp. cumin seeds, green chilli, tomatoes, onions, ginger & garlic - Heat margarine in a pan, slowly add other ingredients and fry for few minutes.


FOR MASALA (in powder form) – dry red chillies, coriander seeds, dry mango, black pepper, cloves, nutmeg, pinch of hing & turmeric powders, star anise, mace, methi, cinnamon, cardamom, caraway seeds (quantity – little bit of everything – approximately ½ to 1 tsp. of each) - dry spices blended into smooth powder.


Other ingredients – 2 tsp. sour cream, salt to taste - added at the end and just before finishing off and simmered for few minutes.


Method

STEP 1 - Prepare seasoning
STEP 2 - Pressure cook dals and then added to seasoning
STEP 3 - Blend dry spices into smooth powder, add this to seasoned & pressure cooked dals
STEP 4 - Add salt & sour cream, mix everything together to combine, simmer for few minutes & serve with rice, roti's, naan or pulka's.

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*****FOR VEGAN VERSION - AVOID SOUR CREAM & BUTTER AND USE COCONUT CREAM & OLIVE OIL  INSTEAD*****