How To Make Rajma Chawal | Punjabi Style Rajma Chawal | Red Kidney Beans Recipe | Varun | Rajshri Food

Home Style Rajma Chawal | Traditional Rajma Chawal | Red Kidney Beans Curry | How To Make Chawal | Chawal Recipe | Rajma Rice | Quick & Easy | Curry Recipe | Rajma Curry | Comfort Food | Punjabi Recipe | Rajma Kaise Banate Hai | Indian Food | Desi Food | Rajshri Food | Varun Inamdar

Learn how to make Rajma Chawal Recipe at home with our chef Varun Inamdar.

Rajma Chawal is one of the ultimate comfort food. Rajma Chawal is specially made in Punjabi houses. Red Kidney Beans or Rajma are nutritious and easy to make. You can make this Rajma Chawal recipe at home & reminisce the taste of Maa ka khana!

Rajma Chawal Ingredients:
2 tbsp Butter
1/2 cup Onions (sliced)
Salt
1 tsp Cumin Seeds
1 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
1 tbsp Green Chillies (chopped)
1 cup Tomatoes (chopped)
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
1 tbsp Red Chilli Powder
2 tsp Raw Mango Powder
1 cup Kidney Beans (soaked & pressure cooked)
2 1/2 cups Water

Chawal Recipe Ingredients:
3 cups Water
1 tsp Salt
1 cup Rice (washed & soaked)
1 tsp Oil

Green Chillies (for garnishing)

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Rājmā or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat, and 18 grams of carbohydrate. Rajma Chawal is kidney beans served with boiled rice.
Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir. Rajma Chawal served with chutney of Anardana is the famous dish of Peerah, a town in Ramban district of Jammu & Kashmir, and Assar/Baggar in Doda district of Jammu & Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular.
The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic, and many spices in India, and it is one of the staple foods in Nepal.