Rajma Chawal (Kashmiri Style)
85% authentic · Kashmiri Indian
A regional variation from Kashmir, this Rajma Chawal is characterized by a milder spice profile, often using whole spices and a touch of asafoetida (hing) for a distinct aroma. Typically served with rice.
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Ingredients
- Red kidney beans (rajma)1 cup
- Onions1 large
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic cloves4-5
- Mustard oil or Ghee2 tbsp
- Cumin seeds1 tsp
- Bay leaf1
- Cardamom pods2-3
- Cloves2-3
- Asafoetida (hing)a pinch
- Coriander powder1.5 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
- Fresh ginger sliversfor garnish
Steps
- 1
Soak rajma overnight or for at least 8 hours. Drain and rinse.
- 2
Pressure cook soaked rajma with water and a pinch of salt until tender.
- 3
Finely chop onion. Grate or finely chop ginger and garlic.
- 4
Puree tomatoes.
- 5
Heat mustard oil or ghee in a heavy-bottomed pot. Add cumin seeds, bay leaf, cardamom pods, and cloves. Let them splutter.
- 6
Add asafoetida and sauté for a few seconds.
- 7
Add chopped onion and sauté until light golden brown.
- 8
Add grated ginger and garlic paste, sauté for a minute.
- 9
Add tomato puree and cook until oil starts to separate.
- 10
Add coriander powder and turmeric powder. Sauté for 30 seconds.
- 11
Add the cooked rajma with its cooking liquid. Add salt to taste.
- 12
Simmer for 20-25 minutes, allowing flavors to infuse. Adjust consistency with water if needed.
- 13
Garnish with fresh cilantro and ginger slivers before serving.
