How To Make Rajma Chawal In Pressure Cooker

Rajma Chawal is a popular North Indian dish that consists of red kidney beans cooked in a rich and spicy tomato gravy, served with aromatic basmati rice. This comforting dish is a staple in many Indian households and is often enjoyed as a complete meal.

If you’re looking to make Rajma Chawal quickly and efficiently, using a pressure cooker is the way to go. With a pressure cooker, you can significantly reduce the cooking time without compromising on the taste and flavor of the dish. In this article, we will guide you through the process of making delicious Rajma Chawal in a pressure cooker.

First, you’ll need to soak the red kidney beans overnight or for at least 8 hours. This step is important as it helps to soften the beans and reduce the cooking time. Once the beans are soaked, drain the water and rinse them thoroughly. Set them aside for later.

Next, heat some oil or ghee in the pressure cooker and add cumin seeds, cinnamon stick, cloves, and bay leaves. Allow them to splutter and release their aroma. Then, add finely chopped onions and sauté until they turn golden brown. This will add a sweet and caramelized flavor to the dish.

How to Prepare Rajma Chawal In Pressure Cooker

Rajma chawal is a popular North Indian dish that consists of red kidney beans cooked with aromatic spices, served with steamed rice. Traditionally, this dish is cooked over a stove for hours to get the flavors just right. However, you can speed up the process by using a pressure cooker. Here is a simple recipe to prepare rajma chawal using a pressure cooker.

Ingredients:

• 1 cup of rajma (red kidney beans)
• 2 cups of basmati rice
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Coriander leaves, for garnishing
• Water as required

Instructions:

1. Soak the rajma in water overnight or for at least 8 hours.
2. Drain the soaked rajma and rinse it well.
3. Heat oil in the pressure cooker and add cumin seeds.
4. Once the cumin seeds splutter, add chopped onions and sauté until they turn golden brown.
5. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
6. Add pureed tomatoes and cook until the oil separates from the masala.
7. Add turmeric powder, red chili powder, and garam masala. Mix well.
8. Add the soaked and rinsed rajma to the masala and mix well.
9. Add enough water to cover the rajma completely. Add salt to taste.
10. Close the pressure cooker lid and cook for about 15-20 minutes or until the rajma is soft and cooked.
11. In the meantime, wash the basmati rice and soak it in water for about 30 minutes.
12. After the rajma is cooked, release the pressure from the cooker and open the lid.
13. Drain the soaked rice and add it to the pressure cooker with rajma.
14. Add enough water to cook the rice (approximately 2 cups), and salt to taste.
15. Close the pressure cooker lid again and cook for 2 whistles on medium heat.
16. After 2 whistles, turn off the heat and let the pressure release naturally.
17. Open the pressure cooker and fluff the rice gently with a fork.
18. Garnish with fresh coriander leaves.
19. Serve hot rajma chawal with raita or salad.

Enjoy your homemade rajma chawal made in a pressure cooker! This quick and easy recipe will save you time without compromising on the delicious taste and flavors.

Ingredients for Rajma Chawal

Here is a list of ingredients you will need to make rajma chawal:

Optional Ingredients:

You can also add the following ingredients for added flavor:

• Bay Leaf
• Cinnamon Stick
• Cardamom Pods
• Cloves

Step-by-Step Instructions for Rajma Chawal

Here’s how you can make delicious Rajma Chawal in a pressure cooker:

Ingredients:

Here are the ingredients you will need:

Step 1: Soaking the Rajma

Rinse the kidney beans (rajma) under running water and then soak them in water for at least 8 hours or overnight. This will help in reducing the cooking time.

Step 2: Cooking the Rajma

Drain the soaked rajma and add it to the pressure cooker along with 3 cups of water. Cook on high flame until you hear 3 whistles. Then reduce the flame to low and let it cook for another 15 minutes. Turn off the heat and allow the pressure to release naturally before opening the pressure cooker.

Step 3: Preparing the Rice

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.

Step 4: Cooking the Rice

Drain the soaked rice and add it to the pressure cooker along with 2 cups of water. Cook on high flame until you hear 2 whistles. Then reduce the flame to low and let it cook for another 5 minutes. Turn off the heat and allow the pressure to release naturally before opening the pressure cooker.

Step 5: Making the Rajma Masala

In a separate pan, heat oil and add cumin seeds. Once the cumin seeds start sizzling, add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chili and sauté for another minute. Add chopped tomatoes and cook until they become soft and mushy.

Now add red chili powder, turmeric powder, garam masala powder, and coriander powder. Mix well and cook for a minute. Add the cooked rajma along with some salt and mix well. Cook for another 5-7 minutes on medium heat.

Step 6: Serving

Serve the rajma masala hot with the cooked rice (rajma chawal) and garnish with fresh coriander leaves. Enjoy this delicious and comforting meal with some yogurt or pickle on the side!

Soaking Rajma Overnight

One crucial step in preparing rajma chawal is soaking the rajma beans overnight. This process helps to soften the beans and reduce the cooking time. Here’s how to soak rajma overnight:

1. Take a large bowl and add the rajma beans to it.

2. Rinse the beans thoroughly under cold water to remove any dirt or impurities.

3. Fill the bowl with enough water to cover the beans completely. Make sure to use ample water, as the beans will expand as they soak.

4. Cover the bowl with a clean kitchen towel or plastic wrap.

5. Allow the rajma beans to soak overnight, ideally for about 8-10 hours.

6. In the morning, drain the water from the beans using a colander. Rinse them well with fresh water.

Soaking rajma overnight is an essential step as it helps in making the beans tender and ready for cooking. This process also helps in removing any toxins or impurities from the beans. Once the rajma beans are soaked, they are ready to be pressure cooked along with other ingredients to prepare a delicious rajma chawal dish.

Cooking Rajma in Pressure Cooker

Pressure cooker is a handy kitchen tool that can be used to cook rajma quickly and efficiently. Here is a step-by-step guide on how to cook rajma in a pressure cooker:

1. Soak rajma in water overnight or for at least 8 hours. This will help in reducing the cooking time.
2. After soaking, drain the water and rinse the rajma thoroughly.
3. Add the rinsed rajma to the pressure cooker along with fresh water. The ratio should be 1 cup rajma to 3 cups water.
4. Add some salt to the water. This will enhance the flavor of the rajma.
5. Close the pressure cooker with its lid and place it on the stove.
6. Cook the rajma on high heat until the pressure cooker whistles once. Then, reduce the heat to low and let it cook for 15-20 minutes.
7. After 15-20 minutes, turn off the heat and let the pressure cooker cool down naturally. Do not try to open the cooker forcefully.
8. Once the pressure is released, open the pressure cooker and check if the rajma is cooked. It should be soft and easily mashable.
9. If the rajma is not cooked completely, you can cook it for some more time. Add water if needed.
10. Once the rajma is cooked, you can use it to prepare various dishes like rajma chawal, rajma masala, or rajma curry.

Using a pressure cooker to cook rajma not only saves time but also ensures that the rajma is cooked evenly. So go ahead and try this method to make delicious rajma dishes in no time!

Tempering for Rajma Chawal

To enhance the flavors of Rajma Chawal, a tempering or tadka is added at the end of the cooking process. This step adds a final burst of aromatic spices and herbs that take the dish to the next level. Here’s how you can prepare the tempering:

Ingredients:

• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 small onion, finely chopped
• 4-5 garlic cloves, minced
• 1 inch ginger, grated
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder

Instructions:

1. Heat ghee in a pan over medium heat.
2. Add cumin seeds and dried red chilies. Sauté until the seeds crackle and the chilies turn slightly dark.
3. Add finely chopped onions and cook until they become translucent.
4. Add minced garlic and grated ginger. Sauté for a minute or until the raw smell disappears.
5. Stir in red chili powder and turmeric powder. Mix well.

Tip: You can adjust the quantity of spices according to your taste preferences.

Once the tempering is ready, pour it over the prepared Rajma Chawal and mix well. The tempering adds depth and richness to the dish, making it even more flavorful and delicious. Serve hot with steamed rice or naan bread for a satisfying meal.

Serving and Garnishing Rajma Chawal

Once your Rajma Chawal is ready, it’s time to serve and garnish it to enhance its taste and presentation. Here are some ideas on how to serve and garnish your Rajma Chawal:

1. Serving Suggestions:

• Traditionally, Rajma Chawal is served hot with a side of plain yogurt or raita. The coolness of yogurt complements the spiciness of the dish.
• You can also serve it with a side of pickles or chutney for an added burst of flavor.
• Rajma Chawal can be enjoyed on its own as a complete meal, but you can also serve it with a side of naan bread or roti.
• Add a squeeze of fresh lemon juice over the Rajma Chawal before serving to uplift the flavors.

2. Garnishing Ideas:

• Sprinkle freshly chopped coriander leaves on top of the Rajma Chawal for a pop of freshness and color.
• For some added crunch, you can garnish the dish with crispy fried onions or crushed papad.
• Drizzle a teaspoon of ghee (clarified butter) on top of the Rajma Chawal for a richer flavor and aroma.
• If you like it spicy, garnish with finely chopped green chilies for an extra kick.

Remember, the serving and garnishing suggestions are just ideas, and you can customize them according to your taste preferences. Experiment with different combinations to find your perfect serving style for Rajma Chawal.

Tips for Perfect Rajma Chawal

Here are some tips to help you make the perfect Rajma Chawal:

1. Soak the Rajma Overnight

Before cooking the Rajma, it is important to soak them overnight in water. This helps to soften the beans and reduce the cooking time.

2. Use a Pressure Cooker

Using a pressure cooker is the easiest and quickest way to cook Rajma. It helps to tenderize the beans faster and retain the flavors.

3. Sauté the Spices

Before adding the cooked Rajma to the pressure cooker, sauté the spices such as cumin seeds, ginger, and garlic in oil or ghee. This enhances the flavor and aroma of the dish.

4. Cook on Low Flame

Once all the ingredients are added to the pressure cooker, cook the Rajma on a low flame for about 20-25 minutes. This slow cooking method allows the flavors to develop and the beans to become tender.

5. Garnish with Fresh Coriander

Before serving, garnish the Rajma Chawal with freshly chopped coriander leaves. This adds a refreshing taste and aroma to the dish.

By following these tips, you can make a delicious and authentic Rajma Chawal in your pressure cooker.

FAQ

What is Rajma Chawal?

Rajma Chawal is a popular North Indian dish made of red kidney beans (rajma) cooked in a flavorful tomato-based gravy and served with steamed rice (chawal).

Can I make Rajma Chawal in a pressure cooker?

Yes, you can definitely make Rajma Chawal in a pressure cooker. In fact, using a pressure cooker can significantly reduce the cooking time of red kidney beans and make them extremely soft and creamy.

What are the ingredients required to make Rajma Chawal in a pressure cooker?

The main ingredients required to make Rajma Chawal in a pressure cooker are red kidney beans, onion, tomatoes, ginger-garlic paste, spices (such as turmeric powder, red chili powder, cumin powder), garam masala, oil or ghee, and salt. You will also need water and basmati rice to make the rice.