The Indian Traditional Kidney Beans Gravy with rice or Rajma Chawal is a staple in most of North India. The red kidney beans were brought to India from Mexico.
The dish is cooked popularly in the states of Himachal Pradesh, Uttarakhand, Jammu and Kashmir, and Punjab. “Rajma” means red kidney beans, and “Chawal” means “rice” in Hindi.
It’s consumed in most households and is especially liked by children. Since it’s easy to make, the dish is consumed daily in many states. The demand for the dish steeps in winter owing to its warmth.
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Savory Indian Traditional Kidney Beans Gravy with Rice from Punjab. Authentic Recipe of Rajma Chawal.
Local Recipe Name with Local Characters: राजमा चावल
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— General Atributes of This Recipe:
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Difficulty Medium Cooking Difficulty Recipes
Price Level Cheap Recipes
Cooking Time Less Than 45 minutes to be made Recipes
Main Ingredient Group Beans and Legumes based Recipes, Grain – Seeds Based Recipes, Rice based Recipes
Spice Level Hot Spiced Recipes
Main Cooking Method Pressure Cooker Made
Occasional Cooking Father´s Day Recipes, Mother’s Day Recipes, Weekend Family Meal Recipes
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Course Dinner Recipes, Lunch Recipes, Main Course Recipes
Cuisine Indian Cuisine
Servings 4 People
Calories / Serving 580 kcal
Ingredients
- ½ cup Kidney Bean Soaked overnight
- 3 cups Rice Cooked
- 1 tbsp Oil
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- ½ cup Onion Sliced
- ½ tsp Ginger Garlic Paste
- ¼ tsp Turmeric Powder – Curcuma Powder
- ½ cup Tomato Chopped
- ½ tsp Red Chili Powder
- 1 tsp Cumin and Coriander Powder
- 1 tbsp Salt
- 1 cup Water
- 1 tbsp Fresh Coriander Chopped
Instructions
Heat the oil in a pressure cooker.
Add cumin seeds and asafoetida to the cooker, and sauté on medium heat.
Add onions and ginger-garlic paste, and sauté for 3 minutes.
Now, add tomatoes, turmeric powder, chili powder, coriander-cumin seeds powder, and salt.
Mix the ingredients well and cook on medium heat for a few minutes.
Add the kidney beans and water and cook for 4 whistles.
Add the cooked rice, mix and cook for 2 minutes.
Add the coriander and remove it from the cooker.
— Specific Atributes of This Recipe:
Healthy Diet Recipe Healthy Recipes, Vegan Recipes, Vegetarian Recipes
Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes
World Regions Cuisine Asian Cuisine, International Cuisine, South-Eastern Asian Cuisine, Traditional Cuisine
I am looking for… Freezer Friendly Recipes, No-Baking is Required Recipes, Senior Recipes (Easy to be Eaten by Elder People)
Religious Cooking Halal Recipes, Hinduist Recipes, Islamic Recipes
Allergen Free Recipe Dairy Free Recipes, Egg Free Recipes, Fish Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Sugar-Free Recipes, Tree Nut Free Recipes
Nutrition
Calories: 580kcalCarbohydrates: 119gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1761mgPotassium: 336mgFiber: 4gSugar: 2gVitamin A: 240IUVitamin C: 4mgCalcium: 59mgIron: 2mg
Keyword Indian Traditional Kidney Beans Gravy with Rice, Rajma Chawal Recipe, लड्डू
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