The combination of red beans with white rice called ‘Rajma Chawal’ is one of the most popular Indian recipes. This dish is not only aromatic, filling and healthy, but also easy and quick to prepare
Almost all the ingredients that are necessary to prepare Rajma Chawal are available in Poland. Garam masala, an Indian spice mix, is accessible in some local shops or on the Internet.
To make Rajma curry, you need:
– red beans – 200 gms
– one medium-sized onion – finely chopped
– one inch ginger root – finely chopped or grated
– 2, 3 garlic cloves – finely chopped or grated
– two medium-sized tomatoes – grated or pureed
Dry spices like:
– red pepper powder – 1 tbsp (Adjust to your preferences)
– coriander powder – 1 tbsp
– garam masala – 1 tbsp
– turmeric powder – 1 tbsp
– salt for taste
To make white rice, you need:
– white Indian basmati rice – 300 gms
– 1 tbsp oil
Method of preparation
Soak red beans overnight in a sufficient amount of water and then simmer them for approximately 30-40 minutes or till they become soft. While boiling the beans, add some salt. Instead of raw red beans, you can also use already par-boiled tinned red beans available in the local shops. Next, pour 3-4 tbsp of vegetable cooking oil onto a pan. Once the oil is hot, add the chopped onions and fry them till they turn golden brown. Now, add the chopped ginger and garlic and sauté them. When these ingredients are fried well, add the grated or pureed tomatoes and some salt. Add also other spices, like red pepper, coriander, turmeric and a little bit of garam masala. Mix everything and cover the pan with a lid in order to let the spices infuse properly on low heat. Once the spice mix is properly cooked and tomatoes are nice and mushy, it’s time to add red beans and some water. Be careful not to add too much water – only to adjust the consistency of the gravy to your preferences, i.e. make it neither too thick nor too runny. Let the mixture boil and then leave it on the stove for 10 more minutes on low heat. Then, garnish the dish with fresh coriander leaves. You can eat Rajma curry with hot rotis and naan (types of Indian bread) or any bread of your choice.
Wash thoroughly the uncooked rice with water at least 3-4 times. Now soak it for half an hour in a sufficient amount of water. Next, pour approximately 600 gms of water onto a frying pan and let it come to the boil. Then, add to the boiling water the soaked rice along with 2 tps. of salt and 1 tbsp of vegetable oil. Let the rice cook until it is soft. Do not overcook it so that it doesn’t become sticky. Once the rice appears to be cooked, remove the pan from the stove and strain the excess water with the help of a sieve. Put the strained rice back into the pan. Cover the pan with a lid and let the rice rest for 5 minutes.
Serve hot rice with Rajma, some yoghurt and a fresh salad of your choice. I am sure it will be delicious. Enjoy your meal!
Heena Rohit Saran