Welcome to my kitchen! 👋 Today, I’m excited to share one of my all-time favorite comfort foods - Rajma Chawal 🍛 - a beloved dish that’s a local specialty found at highway dhabas while traveling from Jammu to Kashmir. This dish is also widely enjoyed across Northern India and Nepal, where it’s a staple in many homes and eateries.
Rajma Chawal is the ultimate winter special, perfect for those cold, cozy days. The creamy kidney beans (rajma) simmered in a rich, flavorful gravy, paired with fragrant basmati rice, is a soul-satisfying combination that’s especially enjoyed with generous dollops of ghee! It’s the comfort food you crave during the colder months, providing warmth and nourishment for both the body and soul. ❤️
I’ll guide you step-by-step through this simple yet flavorful recipe that brings the authentic taste of Dhaba-style cooking straight to your kitchen. Whether you’re a seasoned cook or just starting out, this dish is perfect for everyone who loves great food!
INGREDIENTS:
Kidney beans (Red Rajma) 1 cup
Bay leaves 2,
Black cardamom 2
Cinnamon 2 stickS
Clarified butter (Ghee) 2 tbsp
Chopped onion 1 cup
Chopped garlic 2 tsp
Grated ginger 2 tsp
Chopped green chillies 2 tsp
Tomato puree 1 cup
Turmeric powder ¼ tsp
Red chilli powder 1 tsp
Coriander and cumin seeds powder 1 tsp
Salt as per taste
Fresh curd ¼ cup
Fresh malai or cream 2 tbsp
Dried fenugreek leaves (kasuri methi) 1 tsp
Garam masala powder ¼ tsp
Chopped coriander leaves 1 tbsp
INGREDIENTS FOR TEMPERING:
Clarified butter (Ghee) 2 tbsp
Cumin seeds 1 tsp
Chopped garlic 2 tsp
Red chilli powder ½ tsp
METHOD:
1) Wash the rajma. Add 4 cups of water in it and soak for about 7-8 hours.
2) Drain the water and add 2 cups of fresh water in to the rajma along with bay leaf, black cardamom and cinnamon.
3) Cook the rajma in pressure cooker till 1 whistle on high flame, then lower the flame and cook for another 20 - 25 minutes. Let the pressure drop down. Then remove the
rajma from the cooker. Remove bay leaves, cardamom and cinnamon from it.
4) Heat ghee, add chopped onion and sauté till onion turns a little brown. Then add chopped garlic, ginger, green chillies and again sauté for 30 seconds. Now add tomato puree, red chilli powder, turmeric powder, cumin seeds and coriander seeds powder and salt. Sauté till it starts separating ghee. Add curd and malai or cream and again sauté till ghee starts separating from it. Now add cooked rajma and cook covered on low flame for 5 minutes. Add crushed kasuri methi, garam masala and chopped coriander leaves. Again cook for a minute.
5) Heat ghee for tempering. Add cumin seeds and let them crackle. Add chopped garlic and sauté till they turn little golden. Add red chilli powder and immediately pour on boiling rajma.
6) Add chopped coriander leaves.
7) Serve hot steamed rice with boiling hot rajma. Topped with good quantity of ghee. Serve sliced onion and lemon with it.
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