Classic Rajma Chawal with a Sprinkle of Love

Introduction:

Rajma Chawal is a quintessential North Indian dish that combines rich, spiced kidney bean curry (rajma) with aromatic basmati rice (chawal). This hearty and satisfying meal is loved by many for its robust flavors and comforting appeal. In this recipe guide, we’ll explore two variations of Rajma Chawal, each with its unique twist and flavors, Classic Rajma Chawal with a Sprinkle of Love.

Recipe 1: Classic Rajma Chawal

Ingredients:

• 1 cup dried kidney beans (rajma), soaked overnight
• 1 cup basmati rice, washed and soaked for 30 minutes
• 2-3 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2-3 tomatoes, pureed
• 3-4 cloves of garlic, minced
• 1-inch ginger, grated
• 1-2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Cooking the Kidney Beans:
   • Drain the soaked kidney beans and rinse them under cold water.
   • In a pressure cooker, add the kidney beans and enough water to cover them. Pressure cook for about 4-5 whistles or until they are tender and cooked through. Set aside.
2. Preparing the Curry Base:
   • Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until golden brown.
   • Stir in minced garlic, grated ginger, and green chilies. Cook for a couple of minutes until fragrant.
   • Add tomato puree and cook until the oil separates from the mixture.
3. Spicing up the Curry:
   • Add turmeric powder, red chili powder, garam masala, and salt. Cook the masala until the oil begins to separate.
4. Combining the Kidney Beans and Masala:
   • Add the cooked kidney beans along with the cooking liquid to the masala. Mix well and let it simmer for 10-15 minutes to allow the flavors to meld.
5. Cooking the Basmati Rice:
   • In a separate pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water.
   • Cook the rice until it’s tender but still has a slight bite. Drain excess water.
6. Serving:
   • Serve the rajma curry over a generous portion of steamed basmati rice.
   • Garnish with fresh coriander leaves and serve hot.

Recipe 2: Spicy and Tangy Rajma Chawal

Ingredients:

• 1 cup dried kidney beans (rajma), soaked overnight
• 1 cup basmati rice, washed and soaked for 30 minutes
• 2-3 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2-3 tomatoes, chopped
• 3-4 cloves of garlic, minced
• 1-inch ginger, grated
• 1-2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cayenne pepper
• 1 teaspoon amchur (dried mango powder)
• Salt to taste
• Fresh coriander leaves for garnish

Method:

Follow the same steps as mentioned in the classic Rajma Chawal recipe, adjusting the spices and adding amchur for a spicy and tangy twist to the curry.

This version adds a zingy and tangy flavor profile, enhancing the traditional Rajma Chawal experience.

Enjoy your flavorful journey through North Indian cuisine with these delightful Rajma Chawal recipes!