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Punjabi Rajma Chawal
Created by: Howcan Team
Ingredients
- 1 cup of dried red kidney beans
- 3 cups of water
- 2 tablespoons of ghee or oil
- 1 teaspoon of cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon of ginger-garlic paste
- 1 green chili, finely chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- Salt to taste
- 3 cups of cooked basmati rice
- Fresh cilantro leaves for garnish
Instructions
- Rinse 1 cup of dried red kidney beans and soak them in 3 cups of water overnight. Drain the water the next day.
- In a pressure cooker, add the soaked kidney beans with 3 cups of fresh water. Pressure cook for 4-5 whistles or until the beans are soft and cooked through.
- In a separate pan, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds and let them splutter.
- Add 1 large finely chopped onion and sauté until golden brown.
- Stir in 2 pureed tomatoes, 1 tablespoon of ginger-garlic paste, and 1 finely chopped green chili. Cook until the oil separates from the masala.
- Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
- Add the cooked kidney beans along with 1 cup of water. Simmer for 10-15 minutes, allowing the flavors to meld together. Sprinkle 1 teaspoon of garam masala and mix gently.
- For the rice, simply serve 3 cups of cooked basmati rice alongside the rajma.
- Garnish the rajma with fresh cilantro leaves and serve hot with the basmati rice.
Punjabi Rajma Chawal is a classic North Indian dish that originated in the Punjab region. The dish consists of red kidney beans (rajma) cooked in a thick, spicy gravy, and served with steamed basmati rice (chawal). This hearty and flavorful dish has been a staple in Punjabi cuisine for generations, known for its rich, aromatic flavors and satisfying texture. The history of Punjabi Rajma Chawal dates back to the traditional Punjabi households, where it was often prepared for special occasions and family gatherings. The dish has since gained popularity across India and around the world, becoming a beloved comfort food for many. In Punjab, skilled chefs and home cooks take pride in preparing Rajma Chawal, infusing the dish with their own unique blend of spices and cooking techniques. The region's fertile soil produces some of the finest red kidney beans, contributing to the dish's authentic flavor. Today, some of the best versions of Punjabi Rajma Chawal can be found in local Punjabi dhabas (roadside eateries) and renowned restaurants specializing in North Indian cuisine. The key to a perfect Rajma Chawal lies in the slow cooking of the beans with a medley of aromatic spices, resulting in a luscious, well-balanced gravy. The quality of basmati rice is also crucial, as it complements the robust flavors of the rajma. While the traditional recipe remains popular, there are also variations of Rajma Chawal, such as adding a touch of cream for a creamier texture or incorporating a smoky flavor by using charcoal-infused tempering. These alternative methods offer delightful twists to the classic dish, showcasing the versatility of Punjabi cuisine.
60 min
4
400 calories
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