Rajma chawal is a popular North Indian dish of red kidney beans (rajma in Hindi) simmered in a spicy, saucy stew filled with fragrant aromatics and spices. The combination of the rajma and rice (chawal) is warming and comforting and often served at family gatherings.
Provided by: SmallRecipe.com
Total time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 4 servings
Ingredients:
| 1 bird-eye chilli, chopped |
| 1 piece fresh ginger, peeled |
| 3 cloves garlic, ends trimmed |
| ⅓ cup fresh cilantro leaves, and tender stems, plus more for garnish |
| 3 tablespoons neutral oil, such as avocado or canola |
| 1 cinnamon stick |
| 1 teaspoon whole cumin seeds |
| 1 medium red onion, finely chopped |
| 1 cup crushed tomato |
| ½ teaspoon red chili powder |
| ½ teaspoon ground cumin |
| ½ teaspoon ground turmeric |
| ½ teaspoon ground coriander |
| 1 teaspoon himalayan sea salt, or to taste |
| 2 cans red kidney bean |
| 1 ½ cups water |
| 2 tablespoons plain whole milk yogurt |
| ½ teaspoon garam masala |
| 1 teaspoon ghee, or butter |
| basmati rice, for serving, cooked |
Steps:
- In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.
- Heat the oil in a large, high-walled skillet over medium heat. Add the cinnamon stick and cumin seeds and cook until they start to sputter, 1 minute. Add the onion and cook for 1–2 minutes, until starting to soften. Stir in the serrano-ginger-garlic-cilantro paste and cook until the onion is translucent, 4–5 minutes.
- Add the crushed tomatoes and cook until they start to release their juices, 3–4 minutes. Add the red chile powder, ground cumin, turmeric, coriander, and salt.
- Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.
- In a small bowl, temper the yogurt with a few spoonfuls of the hot rajma, mixing well. Add the yogurt mixture to the rajma and stir to incorporate.
- Cover, increase the heat to medium-high, bring to a boil, and cook for 5–10 minutes, until warmed through and the flavors meld. Season with more salt to taste.
- Add the garam masala and ghee. Reduce the heat to low and cook, stirring occasionally, until the gravy thickens to the desired consistency, 5–7 minutes.
- Garnish with more cilantro. Serve hot with chawal (rice).
- Enjoy
Nutrition Facts:
Calories 192 calories, Carbohydrate 17 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, Sugar 5 grams