Rajma chawal with jeera rice. Aroma of Jeera rice and rajma made many occasions flavorful. From regular cooking to big parties Rajma Chawal always have a space on Dining Table of India You can have rajma with any kind or recipe of rice but when its comes to perfect jodi/ couple then I always choose Jeera Rice recipe with my Authentic Punjabi Rajma Recipe. ⚫Rajma Chawal is a delicious main course recipe that can be made any day. ⚫ It contain good quality of carbohydrate and protein that can suit your taste. ⚫ Rajma Chawal is perfect for a. Rajma chawal/Rajma with jeera rice is a common recipe in North Indian households.

It is not only a tasty dish but also full of proteins. In case if you feel lazy to cook, yet want a wholesome,healthy,comforting dish, then this is a perfect choice. What makes rajma chawal so healthy? You can cook Rajma chawal with jeera rice using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rajma chawal with jeera rice

You need 1/2 cup of Rajma.
It's 1 of onion chopped.
It's 1 of tomato chopped.
You need 1 tsp of ginger garlic pasta.
It's 1 tsp of red chilli powder.
Prepare 1 tsp of coriander powder.
It's 1/2 tsp of turmeric powder.
Prepare 1 tsp of garam masala.
You need 4 of peppercorns.
You need 1-2 of cloves.
Prepare 1 inch of cinnamon.
It's to taste of Salt.
It's as required of Water.
You need as required of Oil for cooking.
You need as required of Coriander leaves to garnish.

Both the main ingredients in this dish- kidney beans and rice belong to the basic food groups which are loaded with vital proteins, vitamins and minerals. If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation. So rajma curry and chawal will be ready at the same time.

Rajma chawal with jeera rice instructions

Soak the rajma for 6 to 7 hours or overnight. Wash the rajma and pressure cook it with peppercorns, cloves, cinnamon and salt for 3 to 4 whistles.
Meanwhile, chop the onion and tomato.
Heat some oil in a pan and fry the chopped onion and tomato till soft and pulpy. Set aside to cool..
Once cooled, grind the onion and tomato mixture into a smooth paste. Set aside..
In the same pan, heat some more oil and add ginger garlic paste and saute till the raw smell has gone. Then add the onion and tomato paste and saute for 5 minutes..
Then add red chilli powder, coriander powder, turmeric and salt and cook till the oil separates..
Then add the boiled rajma along with the water. Mix well and cook on slow heat for sometime..
Then add garam masala and cook further on slow heat..
Adjust the seasoning and garnish with coriander leaves and serve hot with jeera rice..

Only you need to pre-plan and soak the rajma ahead of time. Rajma chawal is kidney beans served with boiled rice. Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttrakhand and the Jammu region of Jammu and Kashmir. Serve hot with basmati rice — or, for a special version, the cumin-scented basmati rice below. Your instant jeera rice is ready to go with kidney beans curry.