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The Indian Comfort Food - Rajma Chawal

This North-Indian favourite is a comfort food for millions. I'm sure everyone has their own version of this classic however, here I’m sharing a simple way to elevate the nutrient content while maintaining its deliciousness and still having an all-you-can-eat complete meal. Just notice the ingredients and proportions while recreating your own version.


Ingredients

makes for 4

  • Rajma/ Kidney Beans – 1 cup

  • Sabut Masoor/ Indian brown lentils – 1/2 cup

  • Brown rice – 1 cup

  • Quinoa – 1 cup

  • Onions – 3, thinly sliced

  • Tomatoes – 3, pureed

  • Ginger Garlic paste – 1 tbsp

  • Green Chilies – 1 big or 2 small, chopped

  • Fresh coriander – chopped

  • Lemon juice – 1 lemon

  • Mustard Oil – 1 tbsp

  • Ghee/ Olive Oil – 1 tbsp

  • Indian spices & some rajma masala

Recipe


For the Rajma

  • Wash and soak the rajma and masoor overnight.

  • Throw away the water next day and wash it with fresh water.

  • Pressure cook on slow flame with 4 cups of water, salt and garam masala for 30 minutes

  • In a pan, heat up the mustard oil, add a pinch of asafoetida and a tsp of cumin seeds

  • Let the jeera seeds crackle lightly then add the sliced onion, cook on low flame till soft and lightly golden

  • Add the tomato puree, green chilies, ginger garlic paste; along with red chilli powder, coriander powder, cumin powder, rajma masala and a little salt (remember we put salt in the rajma as well). Cook it on low flame till the masala is nicely cooked.

  • Now add this masala to the boiled rajma in the pressure cooker and cook for 2-3 more whistles in the pressure cooker. Adjust water and salt to your taste.

  • Add a pinch of garam masala, lemon juice and chopped coriander before serving

For the Rice

  • Mix the brown rice and quinoa in a bowl.

  • Wash nicely 3 times and soak it for 2-3 hours.

  • Pressure cook with 4 cups of water, salt to taste and ghee for 3-4 whistles.

  • Let it rest in the pressure cooked for 20-30 minutes, then open & serve

Kachumber, an Indian salad goes best with Rajma chawal, with a glass of chaas!


For the Kachumber

  • Tomatoes, Cucumbers, Beetroot, Onions – 2 each, equal proportions

  • Green chilies – finely chopped, as spicy as you like

  • Lemon Juice – 1

  • Fresh mint and coriander – handful, finely chopped

  • Pink Salt – to taste

  • Cumin/ Jeera powder – pinch

  • Chop and mix everything up, keep it nice and cold till served


Viola!

You have a super nutritious healthy lunch rich in complex carbs and high in proteins. A huge portion of salad adds in the vitamins and phytonutrients, while balancing you diet.


Leave me a message with your details in the 'Join my Tribe' section here for more such recipes or help with Health and Nutrition.

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