Kashmiri Rajma Chawal
Kashmiri rajma chawal is a comforting and flavorful North Indian dish that features tender kidney beans stewed in a creamy yogurt sauce, served alongside fluffy basmati rice. The dish is a combination of two classic culinary traditions: the rajma (kidney beans) are prepared in the Kashmiri style, which involves using a combination of spices and yogurt to create a rich and flavorful sauce, while the rice is cooked in the North Indian style, which results in fluffy and aromatic grains.
The origins of rajma chawal can be traced back to the Kashmir region of India, where it is believed to have been first prepared by the Kashmiri Pandits, a community of Brahmin priests. The dish is said to have been originally made with rajma (kidney beans) that were soaked overnight and then cooked in a yogurt-based sauce flavored with a variety of spices. Over time, the dish spread to other parts of North India, where it became a popular staple in many households. Today, rajma chawal is enjoyed all over India and is considered to be a classic comfort food.
Kashmiri Rajma Chawal Kashmiri Rajma Chawal Kashmiri Rajma Chawal Kashmiri Rajma Chawal
Prep time: 15 | Cook time: 120 | Serves: 4
Ingredients
  • Kidney Beans
  • Onions
  • Garlic-Ginger Paste
  • Cumin-Coriander Powder
  • Red Chili Powder
  • Turmeric Powder
  • Yogurt
  • Rice
Instructions
  1. Rinse and soak the rajma overnight.
  2. In a large pot, heat oil and sauté onions until golden.
  3. Add ginger-garlic paste and sauté until fragrant.
  4. Add cumin-coriander powder, red chili powder, and turmeric powder; sauté for a minute.
  5. Add rajma, yogurt, and water; bring to a boil, then reduce heat and simmer until rajma is tender, about 2 hours.
  6. Cook rice according to package directions.
  7. Serve rajma with rice, garnished with chopped cilantro.
  8. Garnish with a dollop of fresh coriander chutney to enhance the flavors.
Why It Works
  • The use of yogurt in the sauce helps to tenderize the kidney beans and gives the dish a creamy and rich flavor.
  • The combination of spices used in the sauce, such as cumin, coriander, and red chili powder, provides a complex and flavorful profile that complements the mild flavor of the kidney beans.
  • Cooking the rice separately allows for greater control over its texture, ensuring that it is fluffy and not overcooked.