Rajma Chawal Recipe Kit Recipe

About this recipe

Craving a comforting and hearty meal? Try our Rajma Chawal Recipe Kit, a classic North Indian dish that combines tender kidney beans with aromatic spices and fluffy rice. This kit includes pre-measured ingredients for perfectly spiced rajma masala, along with easy-to-follow steps to create a restaurant-quality dish at home. Rich in protein and flavor, Rajma Chawal is a wholesome meal that’s perfect for lunch or dinner. Order Now on the AnyFeast website or app and bring the authentic taste of India to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Greenfields Ground Coriander
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 400G Dunns River Red Kidney Beans
• 100 G Saras Turmeric Haldi Powder
• - Sapna Ginger Garlic Paste 1kg
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Rinse 1 cup of red kidney beans and soak overnight in 3 cups of water.
2. 2. Drain the soaked red kidney beans and transfer them to a pressure cooker. Add 3 cups of fresh water and 1/2 tsp salt. Pressure cook for 15-20 minutes until soft.
3. 3. While the beans are cooking, rinse 1 cup of basmati rice and soak for 30 minutes. Drain and set aside.
4. 4. Heat 2 tbsp cooking oil in a pan over medium heat. Add 1 tsp cumin seeds and let them splutter.
5. 5. Add 1 finely chopped onion and sauté until golden brown. Add 1 tbsp ginger garlic paste and sauté for 1-2 minutes until fragrant.
6. 6. Add 2 finely chopped tomatoes, 1/2 tsp turmeric powder, 1 tsp chili powder, and 1 tsp ground coriander. Cook until the tomatoes soften and the oil separates from the mixture.
7. 7. Add the cooked red kidney beans along with their cooking water to the spice mixture. Mix well and simmer for 10-15 minutes. Adjust salt and spices as needed.
8. 8. While the beans are simmering, cook the soaked basmati rice. In a pot, add the drained rice, 2 cups of water, and 1/2 tsp salt. Bring to a boil, then reduce the heat to low, cover, and cook for 10-12 minutes until the rice is fluffy.
9. 9. Once the beans are ready, garnish with 2 tbsp chopped coriander leaves. Serve hot with the steamed basmati rice and a wedge of lemon, if desired.