Rajma Chawal - Punjabi Style Recipe I Kidney Beans Curry & Basmati Rice I India On A Plate

Rajma Chawal -One of Punjab, India's most comforting & popular dish is made by first soaking rajma for 8 hours then slow cooked to perfection. It is best enjoyed with Basmati rice. See Ingredients & Recipe below:

Ingredients For Cooking Rajma:
1 cup Rajma/Dark Kidney beans - soaked in ample water for 8 hours
2 tbsp cooking oil
1 tsp ghee - clarified butter
1 small cinnamon stick
1 black cardamom - smashed with seeds
2 bay leaves
1/2 tsp cumin/jeera seeds
1 onion - finely chopped
1 tbsp garlic paste/mince
1 tbsp green chili-ginger paste
3 tomatoes - peeled(skin removed) & finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp cumin-coriander powder mix
1/2 tsp Kashmiri chili powder
Salt to taste
1/2 tsp baking soda in you are slow cooking in pot/saucepan
4 cups water
1/4 tsp garam masala
1 tsp fenugreek/methi leaves - hand crushed
1 tbsp chopped coriander/cilantro leaves

Ingredients For Cooking Rice
3/4 cup Basmati rice
1.5 cups of water

Rajma/Kidney Beans Cooking Instructions
Soak rajma/kidney beans in water for 8 hours
Drain water after 8 hours & add 4 cups of water to it in a pressure cooker tray. Cook rajma in pressure cooker for 15 minutes/6 whistles
Turn off heat & let rajma cool off for 15 more mins in the pressure cooker
In the meantime add oil & ghee to nonstick a pot/saucepan
Once oil & ghee are hot reduce heat to medium
Next add cinnamon, black cardamom, bay leaves & cumin/jeera seeds
Once cumin seeds start to splutter & pop add chopped onion
Stir Fry until onion in almost brown then add garlic paste
Saute for 30 seconds then add green chili-ginger paste & tomatoes
Mix well then add turmeric powder, red chili powder, cumin-coriander
powder mix & cooked rajma
If you have not cooked rajma in the pressure cooker add uncooked rajma to the pot, then add baking soda & salt to taste. Mix well
Now add 4 cups of water, cover with lid & simmer on medium low
for 30 minutes. Open lid after 30 minutes and squeeze rajma to make sure it is completely cooked then add garam masala, methi//fenugreek leaves
and coriander leaves. Mix well then simmer for 2 more minutes

While rajma/kidney beans are simmering prepare-cook chawal/rice
Cook rice with water in pressure cooker or steamer for 12 minutes then turn off heat and let it rest for 15 minutes

Now your Rajma Chawal is ready! Serve together & enjoy!