Rajma chawal or rajma rice, which is created from delectable rajma masala (red kidney beans masala) combined with rice, is a comfort food for many people who grew up eating this wonderful combination of carbs and protein. I’ve only lately discovered the joys of rajma chawal, but I can’t deny how comforting and satisfying it can be, especially after a lengthy business trip or holiday where you didn’t eat your typical diet for a considerable amount of time.
After a 28-hour journey that included a 6-hour delay in Frankfurt, I’ve been in New York for a week and, as usual, I feel absolutely spent. Although I’m pleased to be back in New York, it’s not enough to shake me out of my migraine-induced coma.
Wait, I should have written this in the past tense; it’s been 1.5 days since I came, and I feel better. Better but still not perfect. I am now at work and enjoying a brief coffee break because Mondays normally come sooner rather than later.
Consequently, think of this as a quick post.
A few years ago, when my sister first introduced my mother to rajma beans, she called them Rajamma, which was also the name of the nanny who looked after my nephew. I still giggle when Amma refers to rajma masala as Rajamma Masala.
Preparation Time – 8 Hrs
Cuisine – Indian
Cooking Time – 20 mins
Total Time – 8 hrs 20 mins
All the given quantites are for 2 -3 servings
Ingredients
- cup of rajma / red kidney beans
- 1 cup of rice cooked
- 1 large onion sliced thin
- 1 to mato sliced
- 1/2 tsp of cumin / jeera
- 1 ” piece of Indian cinnamon powdered
- 1 ” piece of ginger grated
- 2-3 green chillies chopped (or 3/4 tsp red chilli powder)
- 1/4 tsp of turmeric powder
- 1 tbsp of coriander powder
- 1 tsp of amchur dried mango powder or use a little tamarind as a substitute
- 1 tsp of chaat masala
- 2 tbsp of oil
- Salt to taste
Instructions
- Rajma (kidney beans) should be soaked for at least 8 hours or overnight. Cook under pressure for 5–6 whistles until tender but not mushy. Place aside.
- Add the cumin seeds to the heated oil. Add the onions after they start to sizzle and change colour. Add the cinnamon, ginger, and green chilli powders when they become pink. for 2 to 3 minutes.
- Then include the turmeric, amchur (or tamarind), and coriander powder. Cook for a further three to four minutes after thoroughly mixing. The crimson colour of my onion-masala combination is a result of the red chilli powder I used in instead of green chilies.
- Add the tomato slices and the cooked rajma, along with the cooking liquid. Stir thoroughly, then boil for five minutes.
- Salt and chaat masala should be added as the stew starts to thicken. Mix well, re-boil, and then turn off heat.
- Mix carefully after adding cooked rice.
- Serve warm with some plain yoghurt and coriander leaves (cilantro) for garnish.
