From past couple of days I am leading quiet a hectic lifestyle. Long commute and a hectic workload at work made my life blahh…. Couple of days back when I was heading home from work, I was craving for some kind of comfort food, thought of going for dhal-chawal …but naahhh…..I wanted something exotic but should be quick and easy fix. I was going through so many recipes in my mind but finally decided to go for this scrumptious homemade Rajma Chawal.
As I didn’t had time to do all the soaking process, I just opened a can of dark red kidney beans, some good quality Brown basmati rice (I usually like to use Tilda brand), few spices, onions, tomatoes, oil, all went into one pot.That’s it, everything was ready in less than 30 min. Simply Love it….
- 1 Can (15. OZ) of Dark Red Kidney Beans (Open the can and wash the beans properly in running water)
- 1 Small Onion (Chopped)
- 1 Small Tomato (Chopped)
- 3 Green Chilles (slit them in the middle)
- 2 tbsp Lime Juice
- 1/4 Cup Yoghurt -Plain (beaten well)
- 5 Curry leaves
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 2 tbsp Red Chilli powder (You can reduce the spice)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala
- 1/4 tsp Dry Coconut Powder
- 3 tbsp Vegetable Oil
- 1-1/2 Cup Basmati Rice
- 3 Cups Water
- 1-1/2 tsp Cumin seeds
- Salt to taste
- 1/4 Cup Chopped Cilantro
- 1 Small spiced pickled shallots
- Heat oil in a pressure cooker on a medium flame and splutter some cumin seeds and curry leaves.
- Add chopped onion, green chillies and ginger-garlic paste and fry them till it turns golden brown.
- Reduce the heat and add turmeric powder, cumin powder, coriander powder, chilli powder and garam masala. Stir all the ingredients for about two minutes.
- On a medium heat, add chopped tomatoes and cook in medium flame till tomatoes turn dry and oil separates.
- Now reduce the heat again and add beaten yoghurt to it and stir continuously till the whole ingredients turns into nice Orange-red color.
- Add the rice, kidney beans (Once they are removed from the can wash them properly under running water), lime juice, coconut powder, water and salt. Close the lid of the pressure cooker and cook all the ingredients together for about 3 to 5 whistles.Turn off the heat and wait for the pressure to cool off.
- After opening the cooker, just puff the rice with a folk spoon and then garnish it with chopped cilantro and pickled onion. That’s it, serve the rajma chawal with plain yoghurt or any kind of raitha.
Pretty easy right, this recipe is definitely a lower-fat version of traditional rajma chawal which is a big hit in my family.
Linked To: This is my contribution Black and White Wednesday #73 hosted this week by Zorra of the 1x umrühren bitte aka kochtopf. Thanks to Susan for creating this event and to Cinzia who is organizing this event so beautifully.