Warm and nourishing, the soothing comfort of Punjabi rajma served with steamed rice is quite unmatched. Subtly spiced, utterly flavourful and rich in protein, rajma chawal is a staple meal in northern Indian regions. Heartily and enduringly comforting, rajma chawal can be the go-to meal cooked on a winter afternoon when you want a quick, comforting and energetic meal before your next big meeting.
When a long day at work has you tied up in calls and engagements all day, what rejuvenates the spirits is a comforting luncheon meal that is nourishing and restorative. Rajma chawal, or slow-cooked kidney beans served with warm rice is the top contender on such afternoons.
A classic northern Indian comfort food, popular in Punjabi cuisine, rajma chawal essentially involves preparing a thick, rich kidney beans gravy that is served with soft, warm, perfectly cooked basmati rice. While rajma might feel like an elaborate dish to prepare, the cooking process can in fact be quite soothing. Rajma is easy to make and the sheer joy of watching the gravy simmer on the pot can be quite relaxing.
Soak rajma overnight so it is ready for you to use once you get cooking the next morning. Prepare rajma chawal as a hearty and enduringly soothing, protein-rich meal for winter lunches savoured between two meetings. Serve with a side of butter, some chopped up onions and cucumbers and a lemon wedge for a
Read More1 Use a hard anodised pressure cooker unfailingly to cook the rajma or kidney beans. This will ensure a perfect softness without turning the lentils into mush.
2 A cast-iron round base kadai is the best apparatus to simmer the rajma masala. The gravy’s flavours will bloom without the masala sticking to the bottom of the pan.
3 Steam rice in an electric rice cooker easily and speedily. In fact, the electric cooker will keep the rice warm until it is serving time.
4 Alternatively, rice can also be cooked in a stainless steel pressure cooker. Just bring it out after the whistles settle and fluff it with a fork to ensure the rice is light and airy.
5 Make the tomato purée at home in a quality mixer grinder. This will retain the freshness, aroma and colour of this important ingredient.
Start by cooking the rajma. Drain the rajma soaked overnight and rinse well. Place the kidney beans in the pressure cooker, add water and salt. Cook for 4-5 whistles. Set aside, still immersed in the cooking liquid.
To make the masala gravy, heat ghee in a heavy-bottomed kadai. Add all assorted spices including bay leaves, cumin and black cardamom.
Next, add onions and sautée until they turn golden brown. Follow with the ginger-garlic paste and cook until the raw smell disappears entirely.
Start building the gravy. Add tomato purée, turmeric, Kashmiri red chilli powder, coriander powder, garam masala and salt. Cook till the oil starts to separate and the masala thickens.
As the gravy readies, prep the rice. Wash the basmati rice until the water runs clear. Cook with water and just a pinch of salt until the grains become fluffy. Rest for 5 minutes.
Add cooked rajma along with its stock. Mash just a few beans and mix them into the gravy. Simmer on low heat for 20 minutes, stirring continuously.
Finish off with butter. Take off the heat and garnish with finely chopped coriander. Serve with freshly-made warm rice.
One reason for this could be that the rajma is overcooked. To prevent this, cook the rajma over just a few whistles in the pressure cooker. The lentils should be soft but shouldn’t break apart.
This could happen if the masalas and pastes in the rajma gravy are undercooked. Gently slow-simmer rajma to cook the masalas and gravies perfectly.
While any type of rice can be served with the rajma masala, the fluffy texture of the basmati rice truly elevates the meal. That’s why basmati rice is often paired with rajma.
Mashing just a few rajma beans into the gravy as it cooks lends it a textural softness and naturally thickens the gravy.
Absolutely. If homemade cream is readily available, drizzle it over the rajma instead of the butter for more comforting, home cooked flavours.
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