The taste of Himachal with this mouth-watering Rajma Chawal recipe! Perfectly spiced kidney beans served with fragrant rice, this dish is sure to transport you to the picturesque hills of Himachal Pradesh.
Himachal Pradesh is very popular because of its delicious cuisine and beautiful mountains. From the spicy tang of Rajma Chawal to the creamy sweetness of Chha Gosht, every bite is an adventure in this stunning destination.
Check out this delicious and easy-to-make Rajma Chawal Recipe
Ingredients:
- 1 cup kidney beans (rajma)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves of garlic, finely chopped
- 1-inch piece of ginger, finely chopped
- 2-3 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/4 cup chopped coriander leaves
- Salt to taste
- 3 tbsp oil
For Chawal:
- 1 cup basmati rice
- 2 cups water
- 1 tsp salt
- 1 tbsp ghee
Instructions:
- Soak the kidney beans overnight or for at least 8 hours in water.
- Drain the water and transfer the beans to a pressure cooker. Add 3 cups of water and salt to it. Pressure cook on high heat until the beans are soft and cooked.
- Meanwhile, in a separate pan, heat oil and add cumin seeds. When the seeds start to splutter, add chopped onions, garlic, ginger and green chilies. Fry until the onions turn golden brown.
- Add chopped tomatoes and fry until they become soft and mushy.
- Add coriander powder, turmeric powder, and garam masala powder to the pan and mix well.
- Add the cooked kidney beans along with the water to the pan and mix everything together.
- Cook the mixture for another 10-15 minutes until it thickens and the flavors meld together. Add salt as needed.
- Garnish with chopped coriander leaves and turn off the heat.
- To make the chawal, wash the rice and soak it in water for 30 minutes.
- In a separate pan, add 2 cups of water, salt, and ghee. Bring it to a boil.
- Add the soaked rice to the boiling water and mix well. Cover the pan with a lid and cook the rice on low heat for 15-20 minutes or until it's fully cooked and fluffy.
- Serve hot with the rajma mixture.
Enjoy your delicious Rajma Chawal!
Follow us on Google News for more such north Indian food recipes