Rajma Chawal
North India — Mother recipe · ar de en es fr it ja pt ru zh
A dish of red kidney beans served with steamed rice, Rajma Chawal is a classic from North Indian cuisine.
📷 Sayanilive — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 500 g of red kidney beans (rajma)
- 2 large onions
- 3 cloves of garlic
- 4-5 cm of fresh ginger
- 1 green chili pepper
- 6 coriander leaves
- 800 ml vegetable broth
- 2 tablespoons sesame oil
- Salt to taste
- Ground black pepper to taste
Method
- Rinse the red kidney beans and let them soak in cold water for at least 6 hours or overnight.
- Peel and finely chop the onions, garlic, and green chili pepper. Crush the ginger.
- In a large pan, heat the sesame oil and sauté the onions until they turn dark brown.
- Add the garlic, crushed ginger, and green chili pepper to the pan. Stir well for 1-2 minutes.
- Pour in the soaked red kidney beans and vegetable broth into the pan with the golden aromatics. Bring to a boil, then reduce heat and simmer for about 45-60 minutes or until the beans are tender.
- Season the dish of kidney beans with salt and ground black pepper. Stir well and let the flavors meld together for another 10 minutes before serving with steamed rice.
The story
Rajma Chawal has deep roots in the culinary tradition of Punjab and Haryana. Its ancestors were brought to India by British colonizers in the 19th century, but the dish quickly evolved to suit local tastes.
Community variants (0)
No variants yet: propose the first one!