Pahadi Rajma Masala aur Chawal is regular feature in my house. This is my ultimate comfort food. I remember overeating “rajma-chawal” even as a 4 year old kid! 😋😜 I still do…and I call it “dedication”. 

Pahadi Rajma aur Chawal

My hubby and I, we both enjoy it thoroughly and I diligently follow my Mom’s recipe to the ‘T’. It tastes heavenly. It’s just the right blend of creaminess, luxuriously rich curry. The texture is absolutely divine, just like the ones you get in restaurants. Clichéd as it may sound but it actually melts in your mouth!

Pahadi Rajma aur Chawal

Let me tell you while I am at it, this is also one of the quickest recipes’ for cooking Rajma Masala/ Kidney Bean Curry!! I took about 45 minutes to make this as I always do when this is on my menu.

Now that it sounds so good, it has made me drool all over again. I am getting on with the recipe …☺️ a few basic ingredients, a touch here and a stir there and you’ll be kissing your own hands 👏 💕

Pahadi Rajma aur Chawal

Let’s make some lip-smacking, delicious Rajma.

Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time. Next, purée the onions with ginger, garlic and green chilies.
Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida. Stir a bit and add the onion purée.
Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
Now add all the dry spices except the salt. Cook for 8-10 minutes on medium flame.
Now, purée the tomatoes and add that to the masala in the pressure cooker.
Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
Add approximately 3 cups of water, add more or less depending on the consistency you desire.
Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

I usually serve my Pahadi Rajma Masala with some steamed rice, onions and some curd!

Pahadi Rajma Masala aur Chawal!

Prep Time: 7 hours, 10 minutes

Cook Time: 45 minutes

Yield: serves 3-4

Make delicious Pahadi Rajma aur Chawal with my Mom's recipe at home with simple ingredients and pair it with some steamed rice and a simple salad.

Ingredients

  • 2 cups Kashmiri rajma (I used the small dark maroon variety, you can use any variety of kidney beans, even baked beans out of a can)
  • 2 no's large onions peeled and quartered
  • 10-12 cloves of garlic peeled
  • 3" pc of ginger peeled
  • 3 no's medium tomatoes (I used ripe ones as they give a good color to the curry)
  • 3 no's green chilies
  • 2 tbsp. fresh coriander chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • 1 tbsp. roasted cumin pwd
  • 3/4 tbsp. coriander powder
  • 1/2 tbsp. garam masala powder
  • 2 tsp lemon juice
  • 4 tbsp. oil
  • salt to taste
  • a pinch of asafoetida (hing)
  • 1/2 tsp cumin seeds
  • approx. 3 cups of water

Instructions

  1. Soak the raw rajma for 6-7 hours in water. Drain and set aside after the stipulated time.
  2. Next, purée the onions with ginger, garlic and green chilies.
  3. Heat oil in the pressure cooker, add the in the cumin seeds and let them crackle. Next, add the asafoetida.
  4. Stir a bit and add the onion purée.
  5. Cook on medium flame until the purée turns brownish in color. It will leave a bit of oil on sides.
  6. Now add all the dry spices except the salt.
  7. Cook for 8-10 minutes on medium flame.
  8. Now, purée the tomatoes and add that to the masala in the pressure cooker.
  9. Keep stirring it and cook until the color darkens to a rich brown and the oil has separated from the sides, it will take 5-7 minutes.
  10. Add the salt to taste & chopped coriander leaves. Stir and add the drained rajma/ kidney beans and mix everything well and sauté for 2-3 minutes.
  11. Add approximately 3 cups of water, add more or less depending on the consistency you desire.
  12. Cover the pressure cooker, set the weight of the cover and cook on sim for the first 5 minutes.
  13. Then bring the flame to medium and wait for the first whistle to blow, again lower the flame to sim and wait for another 5-6 whistles.
  14. Turn off the flame then and wait for the pressure to settle before you open the pressure cooker.
  15. Add the lemon juice right before you serve and garnish it with some chopped fresh coriander.

Notes

This Rajma curry keeps well in the refrigerator for 2-3 days.

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Pahadi Rajma aur Chawal

P.S. I do not use Rajma Masala spice mix out of a box, never needed to. You can add some as per your preference.

Hope you will enjoy this recipe!

Love,

Shreya 💓

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Pahadi Rajma aur Chawal

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