Rajma Chawal (Rice with Red Beans)

by Kamala on March 4, 2010

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Rajma_Chawal_Rice_Red_Bean_1 Rajma Chawal is a popular north Indian dish. Red kidney bean (Rajma in Hindi) is cooked with rice (Chawal in Hindi) and  some mild spices. I cook this rajma chawal during family get-together and for lunch box as my family likes less spice in lunch box. I cook rajma and rice separately and then mix them.

Along with rajma chawal, I prepare a raitha and a stir fry to make it a complete meal.

Cooking time: 45 minutes approximately

Ingredients

  • Rajma or red bean or kidney bean – 1½ cup
  • Basmati or any rice – 2½ cup
  • Lemon juice – 1 tea spoon Rajma_Chawal_Rice_Red_Bean_2
  • Onion – 1 no
  • Green chilli – 2 no (adjust as per your taste)
  • Salt – as per taste
  • For seasoning
    • Cloves – 5 no
    • Green cardamom – 4 no
    • Cinnamon stick – 2 inch long
    • Bay leaf – 3 no
    • Black pepper corn – ½ tea spoon
    • Cumin seeds – ½ tea spoon
    • Ghee/butter – 1 table spoon

Rajma_Chawal_Rice_Red_Bean_3

Method

  • Soak rajma for 10 to 12 hours; wash, boil till soft, drain water and keep rajma (It takes around 20 to 25 minutes of pressure cooking time for me. Also, while pressure cooking add little salt and a pinch of turmeric powder).
  • Soak rice for 20 minutes, then drain and keep rice; in the mean time chop onion and green chilli.

Rajma_Chawal_Rice_Red_Bean_5 Rajma_Chawal_Rice_Red_Bean_4

  • In a hot cooker, add ghee and do the seasoning; now add onion, green chilli and fry till onion is golden in colour; then add drained rice and fry for few minutes.

Rajma_Chawal_Rice_Red_Bean_6 Rajma_Chawal_Rice_Red_Bean_7

  • Add water (for 1 cup of rice I used 1½ cup water), salt, lemon juice and mix well; close and pressure cook (after the steam comes in full pressure put the weight) in low flame for 5 minutes; allow it to cool and then open (or you can cook rice as per your cooker specifications).

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  • Now add boiled rajma with rice and mix gently.

Rajma_Chawal_Rice_Red_Bean_10 Rajma_Chawal_Rice_Red_Bean_11

  • Now Rajma Chawal is ready to be served.

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  • For lunch box, Rajma Chawal can be packed with Oil-free Grilled Taro (Colocasia) and Vellarikkai Pachadi (Cucumber Raitha).

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Tips

  • Boiling rajma and rice separately is necessary as cooking time for rajma is more than rice.
  • Water used for boiling rajma can be used in some other curry/gravy.

Tiffinboxlogo I consider the above Rajma Chawal (Rice with Red Beans) with Oil-free Grilled Taro (Colocasia) and Vellarikkai Pachadi (Cucumber Raitha) are suitable for the event “Food for 7 stages of Life – Tiffin Box (35-55 yrs)” hosted by Radhika Vasanth and co-hosted by Sudeshna of Cook like a bong.

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{ 9 comments… read them below or add one }

Sushma Mallya March 4, 2010 at 3:25 pm

i have it separately but mixing it with rice is such a nice idea and looks good as well

srikitchen March 4, 2010 at 5:39 pm

its really a healthy rice!

Priya March 4, 2010 at 6:26 pm

Wat a healthy and nutritious rice…

Trendsetters March 4, 2010 at 10:28 pm

your recipes are good combination of north n south regions

ruchikacooks March 4, 2010 at 11:16 pm

Nice idea to use beans with rice, instead of making rajma.

Thanks for the tip about the camphor oil for cold. I am hoping you will also share some remedies with us. Do send any remedy you know for the event.

Ramya Vijaykumar March 5, 2010 at 1:58 am

Love the pictures they are so depicting!!!! I simple feel like having a bowl full of your rice!!!

Kamakshi March 7, 2010 at 6:09 pm

Rajma does not cook for me…any tips…???

Vanishree Venugopal June 26, 2010 at 1:04 pm

tis recipe gave me an idea to prepare various others wit all kinds of sprouts and te same procedure…thnks fr te recipe.

Vanishree Venugopal October 28, 2010 at 12:21 pm

fr te rajma to cook well, u can add a pinch of cooking soda while cooking in te cooker; also, be sure u have soaked it in water for a good 10-12 hours; thn, see hw it s getting cooked.

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