Punjabi Rajma chawal is the staple in any punjabi household.
An overall protein packed dinner in itself. I don’t remember if we had guests at home and didn’t make rajma chawal. It goes well with some masala aloo gobhi but that’s for another post. Here its all about satisfying that inner craving or rich red kidney bean gravy with a good serving of rice. Another name for this yummy duo is mothi chawal.
I have to make rajma chawal once in around 10 days if not a week. Some like more gravy and some more rice. I like it with onion salad or perhaps some aloo gobhi. My post on diet aloo gobhi might interest you too.
Since I have a toddler at home I tend to use up my weekends making masala in bulk which can be used to make gravy sabji very easily. Its very helpful and save a ton of time and effort. If you are interested please visit here for recipe.
1 cup basic onion tomato masala(Learn how to prepare and store masala)
Salt, Turmeric Powder, Red Chili Powder, Coriander Powder & Garam Masala Powder as per taste
3 cups kidney beans/Rajma soaked over night
1 cup basmati rice soaked for half an hour
In a pressure cooker add onion and tomato masala. Cook for about 2 min.
Add salt, turmeric, red chili powder.
Mix kidney beans. Add required amount of water(around 1 ltr).
Pressure cook for high till 1 whistle. Cook on simmer for 20 mins.
Let the pressure release on its own. Time to check seasoning.
Lastly add coriander powder and garam masala. Some freshly chopped coriander leaves.
Now cook the rice also with 1 tsp salt and 2 tsp oil(or however you cook normally).
Enjoy Rajma Chawla!!
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