Rajma Chawal is more than just a dish; it is a heartwarming comfort food that holds a special place in every Indian household. Originating from the northern regions of India, particularly Punjab, this iconic dish has travelled across the country, winning hearts with its irresistible flavour, rich texture, and wholesome goodness.

The combination of rajma (red kidney beans) and chawal (steamed rice) is a match made in culinary heaven. It is a staple in many homes and a favourite in dhabas (roadside eateries), where it is cooked with an aromatic blend of masalas, slow-simmered to perfection, and served with piping hot rice. The dish is not just about taste but also about nostalgia—bringing back fond memories of family lunches, festive gatherings, and the simplicity of home-cooked meals.

Rajma Chawal is highly nutritious, and packed with protein, fibre, and essential minerals, making it an excellent meal for vegetarians. The slow-cooked kidney beans absorb the flavours of the rich, spiced gravy, creating a dish that is both satisfying and deeply aromatic.

The secret to an exceptional Rajma Chawal lies in the selection of spices, and Spyran Masala offers the perfect blend to achieve authentic Punjabi flavours. With Spyran Turmeric Powder, Spyran Red Chilli Powder, Spyran Garam Masala, and the purity of Spyran Salt, you can create an irresistible dish that stays true to its Punjabi roots.

Ingredients:

For the Rajma Masala:

• 1 cup rajma (red kidney beans) – soaked overnight
• 2 cups water (for cooking rajma)
• 2 tbsp oil or ghee
• 1 Spyran bay leaf
• 1 tsp Spyran cumin seeds
• 1 onion – finely chopped
• 2 tomatoes – pureed
• 1 tbsp ginger-garlic paste
• 1 green chilli – slit
• ½ tsp Spyran Turmeric Powder
• 1 tsp Spyran Red Chilli Powder
• 1 tsp Spyran Coriander Powder
• ½ tsp Spyran Cumin Powder
• 1 tsp Spyran Garam Masala
• ½ tsp Spyran Kitchen King Masala
• 1 tsp Spyran Salt (adjust as per taste)
• 1 tbsp fresh coriander leaves – chopped
• 1 tbsp butter (optional)

For Chawal (Steamed Rice):

• 1 cup basmati rice
• 2 cups water
• ½ tsp Spyran Salt
• 1 tsp ghee

Instructions:

Step 1: Cooking Rajma

• Soak the rajma overnight in water. Drain and rinse well.
• In a pressure cooker, add soaked rajma and 2 cups of water. Pressure cook for 4-5 whistles on medium heat or until the rajma is soft and fully cooked. Set aside.

Step 2: Preparing the Rajma Masala

• Heat oil or ghee in a pan. Add Spyran bay leaf and Spyran cumin seeds. Let them splutter.
• Add finely chopped onions and sauté until golden brown.
• Add ginger-garlic paste and slit green chilli. Sauté for a minute until fragrant.
• Stir in the tomato puree and cook until the oil separates.
• Add Spyran Turmeric Powder, Spyran Red Chilli Powder, Spyran Coriander Powder, andSpyran Cumin Powder. Cook for another 2 minutes to enhance the flavours.
• Now, add the cooked rajma along with its water. Mix well and let it simmer on low heat for 15-20 minutes, allowing the spices to blend beautifully.
• Add Spyran Garam Masala, Spyran Kitchen King Masala, and Spyran Salt. Stir well and cook for another 5 minutes.
• Mash some rajma beans with the back of a spoon to thicken the gravy. Add butter for extra richness.
• Garnish with fresh coriander leaves and turn off the heat.

Step 3: Cooking Chawal (Rice)

• Wash basmati rice thoroughly and soak it for 15 minutes.
• In a pot, boil 2 cups of water. Add Spyran Salt and ghee.
• Drain the soaked rice and add it to the boiling water.
• Cover and cook on low heat for 10-12 minutes until the rice is fluffy and fully cooked.

Step 4: Serving

• Serve hot rajma masala over a plate of steamed chawal. Enjoy with a dollop of butter, sliced onions, and a squeeze of lemon for the ultimate Punjabi experience!