In Northern part of India when you say Rajma chawal, most mouths will drool. Yes, that’s how favourite this combination of food is. This will also be a very common Sunday lunch for North Indian vegetarian households.
My dad was a potato lover, and therefore my mom had to put potatoes in every single dish she made. My memory doesnt recall anything without potatoes and so, I never knew these dishes were almost always cooked without adding potatoes in it. She even used to make Rajma with potatoes! Can you beat that……., and therefore I think I never liked rajma as much as I do now.
This is the combination that is truly made in heaven. Nothing can beat the warmth this platter provides to your soul. For me, rajma chawal is a definite on the menu at least once a week.
Here’s a simple recipe for one of the most comforting food from the North Indian cuisine.
Cooking in a pressure cooker for 15 minutes
5 minutes for the tempering or tadka
1 cup red kidney beans (I prefer the dark red variety which are not spotted they are known as the Kashmiri rajma)
3 flakes of garlic chopped finely
1/2 tspn grated ginger
a big pinch hing / asafetida
a tbspn corriander powder
a tspn garam masala
2 bay leaves
a tspn of jeera / cumin seeds
red chilli powder as per taste
half tspn amchoor / dry mango powder
half lemon juice
a big bunch corriander leaves
Salt as per taste
Cook the rajma in a pressure cooker on slow for 15 minutes along with salt and bay leaves.
In a pan, add oil and when hot add the cumin seeds
Once they sputter, add the garlic.
Puree the onion and tomatoes and add to the pan after the garlic
Fry till the oil separates
Add ginger and cook well
Add the dry masalas and asafetida
Once cooked add the rajma along with enough water to make a nice medium consistency gravy
Let it come to a boil
Put the flame off and add chopped corriander leaves and lemon juice
I usually serve it with boiled rice and some pickle, but ideally they are served with jeera rice.