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
- Rajma or red bean or kidney bean – 1½ cup
- Basmati or any rice – 2½ cup
- Lemon juice – 1 tea spoon
- 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
- 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.
- 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.
- 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).
- Now add boiled rajma with rice and mix gently.
- Now Rajma Chawal is ready to be served.
- For lunch box, Rajma Chawal can be packed with Oil-free Grilled Taro (Colocasia) and Vellarikkai Pachadi (Cucumber Raitha).
- 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.
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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