Rajma Chawal – Punjabi Special Soul Food

Name: How to Make Rajma Chawal – Punjabi Special Soul Food | Easy & Delicious Rajma Chawal – Punjabi Special Soul Food Recipe
Total time: 30 min
Yield: 1
Cuisine: north-indian

#DS26
Rajma Chawal is one of the most beloved and popular comfort foods in India, especially in North India and Punjab. It is both nutritious and flavorful, featuring boiled kidney beans (rajma) cooked in a thick, spicy gravy and served with steamed rice. A comfort food boasting amazing taste, high nutritional value, and a perfect combination of flavors, Rajma Chawal is a favorite among millions of Indians. The dining experience is further enhanced when served with onion rings, tangy-spicy pickle, roasted papad, and fried green chilies.

prep time 30 Mins

cook time 30 Mins

chef Manisha Sampat PureVegTreasure

Step 1

Soak the rajma in water overnight.

Step 2

In the morning, wash it thoroughly twice. Add baking soda to the pressure cooker and cook for 6 whistles.

Step 3

Place a pan (kadhai) on the stove over a low flame and add ghee and oil. Add jeera, cloves, cinnamon, bay leaf, and asafoetida.

Step 4

Add the chopped onions and cook well. Add the ginger, chili, and garlic paste; mix thoroughly and cook for 1 minute. Add the tomato puree.

Step 5

Mix well. Once the mixture begins to thicken, add turmeric powder, red chili powder, coriander-cumin powder, Punjabi masala, and salt; mix well and add water as needed.

Step 6

Remove the kidney beans (rajma) from the pressure cooker and drain the water. Add the beans to the pan, mix well, cover with a lid, and cook for a short while. Finally, stir in lemon juice, dried fenugreek leaves (kasuri methi), and fresh coriander leaves. The rajma is ready.

Step 7

Soak basmati rice in water for 30 minutes. And cook in a pressure cooker till 2 whistles blow. Chawal is ready.

Step 8

Serve the rajma with piping hot plain steamed rice and enjoy the meal. I have served it with onion rings (lachha pyaz), pickle, and roasted papad.

Calories 3560 Kcal

Total Fat 7 g

Carbs 65 g

Protein 18 g

ESSENTIAL ITEMS

0.5 cup kashmiri rajma (kidney beans)

0.5 cup tomato puree

1 piece finely chopped onion

0.5 tsp ginger-green chili paste

0.5 tsp garlic paste

1 tsp punjabi masala

2 tsp ghee

2 tsp oil

0.5 tsp jeera

0.25 tsp baking soda

0.25 tsp asafoetida (hing)

2 piece cloves

1 piece cinnamon stick

1 piece bay leaf

1 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander-cumin powder

1 tsp lemon juice

as per taste salt

as required water

as required fresh coriander leaves

1 pinch kasuri methi (dried fenugreek leaves)

0.5 cup basmati rice

as required water to steam basmati rice

Recipe by:

Manisha Sampat PureVegTreasure

10 Recipes

View Profile

Vegetarian Dishes