Rajma chawal
Rajma in a thick onion and tomato gravy, eaten with steamed rice: rajma chawal is the North Indian comfort meal, often for Sunday lunch. Soak the rajma overnight; a Jain home makes it without onion, garlic and ginger, with more tomato.
- 1 hTime
- 33 minHands-on
- 4Portions
- 17 gprotein per portion
- 560kcal per portion
Ingredients for 4 portions
- 200 gRajma, soaked overnight
- ≈ 750 mlWater, for the cooker
- to tasteSalt
- 3 tbspGhee
- 1 tspCumin, seeds
- 1Bay leaf
- 2Onions, finely chopped
- 1 tbspGinger-garlic paste
- 2Green chillies, chopped
- 3Tomatoes, puréed
- 1 mlTurmeric
- 1 tspRed chilli powder
- 1 ½ tspCoriander powder
- 3 mlGaram masala
- 2 tbspCoriander leaves, chopped
On the side
- 300 gRice, basmati
- ≈ 700 mlWater, for the rice
Method
- Drain the soaked rajma and put it in the pressure cooker with the water and a little salt.
- Pressure-cook on medium heat for 8 whistles, about 25 minutes, and let the pressure drop by itself. The beans should be soft right through.
- Finely chop the onions, chop the green chillies and purée the tomatoes in the mixer.
- Heat the ghee in a kadai and add the cumin seeds and bay leaf. When the cumin splutters, add the onions and fry until golden brown, about 10 minutes.
- Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomato purée, turmeric, red chilli powder and coriander powder and cook until thick and the ghee separates, about 8 minutes.
- Add the rajma with its cooking water to the masala. Mash a few beans against the side of the pan and simmer on low heat for 20 minutes, until the gravy is thick and creamy.
- Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed.
- Stir in the garam masala and coriander leaves and serve with the rice.
