Pahadi Rajma Chawal – Traditional Style
Recipe Summary
- This video demonstrates how to prepare a traditional Pahadi Rajma Chawal, a hearty and flavorful kidney bean curry served with rice. The recipe involves pressure cooking the rajma until tender, then simmering it in a rich gravy made from onions, ginger, garlic, tomatoes, and aromatic spices.
All Ingredients - Main Ingredients
- Mixed Rajma 1 cup
- Water 3 cups
- Tomatoes 2 medium, chopped
- Dhaniya Powder (Coriander Powder) 1.5 tsp
- Lal Mirch Powder (Red Chili Powder) 1 tsp
- Haldi Powder (Turmeric Powder) 0.5 tsp
- Adrak (Ginger) 1 inch piece, grated
- Pyaz (Onions) 2 medium, chopped
- Lahsun (Garlic) 6-8 cloves, chopped
- Sarson ka Tel (Mustard Oil) 2-3 tbsp
- Hing (Asafoetida) 0.25 tsp
- Namak (Salt) to taste
Tools You'll Need
- Pressure cooker
- Kadai
- Wok
- Ladle
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
Step-by-Step Instructions
Step 1: Wash the Rajma
Take 1 cup of mixed Rajma beans and wash them thoroughly with water until clean.
Step 2: Pressure Cook the Rajma
Transfer the washed Rajma to a pressure cooker. Add approximately 3 cups of water, ensuring the Rajma is fully submerged. Close the lid and cook on high flame until 4-5 whistles are released, which should take about .
Step 3: Prepare the Gravy Base
Heat 2-3 tablespoons of mustard oil in a kadai (wok) over medium heat. Once the oil is hot, add 0.25 tsp of Hing (asafoetida). Then, add the chopped onions and sauté until they turn light brown.
Step 4: Add Ginger and Garlic
Add the chopped garlic and grated ginger to the sautéed onions. Continue to cook for until the raw smell of ginger and garlic disappears.
Step 5: Add Tomatoes and Salt
Add the chopped tomatoes to the mixture. Sprinkle salt to taste over the tomatoes. Mix well and cook until the tomatoes soften and start to break down.
Step 6: Add Dry Spices
Add 1.5 tsp of Dhaniya Powder, 1 tsp of Lal Mirch Powder, and 0.5 tsp of Haldi Powder to the kadai. Mix all the spices thoroughly with the tomato-onion mixture.
Step 7: Cook the Gravy
Continue cooking the gravy on medium-low heat, stirring occasionally, until the oil starts to separate from the mixture, indicating that the spices are well cooked.
Step 8: Combine with Rajma
Once the gravy is ready, add the pressure-cooked Rajma along with its cooking water to the kadai. Mix everything well, ensuring the Rajma is coated with the gravy.
Step 9: Simmer the Curry
Bring the Rajma curry to a boil, then reduce the heat to low and let it simmer for . This allows the flavors to meld and the curry to thicken slightly to your desired consistency.
Step 10: Serve
Once the Rajma curry has reached the desired consistency, it is ready to be served. Ladle the hot Rajma into a serving bowl. Enjoy your Pahadi Rajma Chawal with steamed rice and accompaniments like curd, pickle, and salad.
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