Rajma Chawal
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Rajma Chawal is an iconic and beloved comfort food from North India, consisting of red kidney beans in a thick gravy served with steamed rice. It is considered the ultimate Sunday meal in many Punjabi households and is synonymous with warmth and nostalgia. The beans are slow-cooked with a blend of robust spices like ginger, garlic, and cumin to achieve a hearty, earthy flavor. The texture of the rajma is creamy and buttery, while the rice provides a simple, neutral base. It is a soul-satisfying dish that is traditionally accompanied by sliced onions and tangy lemon pickles.
Ingredients
Cooking Instructions
Tips & Secrets
- Always use Chitra Rajma (spotted beans) for a creamier and faster-cooking experience compared to the dark red variety.
- Slow simmering the rajma after adding it to the masala is the secret to getting that thick, restaurant-style consistency.
- Adding a small amount of butter at the end enhances the richness and gives the gravy a professional shine.
- If you forget to soak rajma, soak them in boiling hot water for 2 hours in a thermos flask for a quick fix.
Nutritional Information(Per 350g)
380 kcal
14g
10g
58g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.