Rajma Chawal (Vegan Rajma Masala Recipe)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
4 mins
-
Cook Time
4 mins
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Total Time
28 mins
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Servings
5 cups
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Calories
212 kcal
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Course
Main Course
-
Cuisine
Indian
Rajma Chawal (Vegan Rajma Masala Recipe)
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This Rajma Chawal recipe makes for a fast, nourishing Indian dinner. Awesome served over fluffy basmati rice, this classic North Indian dish is vegan and gluten-free.
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Ingredients
Rajma Chawal Ingredients:
- ¾ cup dried kidney beans or 29 oz. canned kidney beans, drained
- 4 teaspoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon cumin seeds
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon Kashmiri red chili powder
- 1 ½ teaspoons Coriander
- ½ teaspoon Turmeric
- 1 teaspoon asafetida
- 2 bay leaves
- 2 cups chopped tomato
- 1 ½ cups water
- 1 teaspoon salt or to taste
Tadka:
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger julienne cut
- 3 dried chilies
- 1 clove garlic thinly sliced
- 1 teaspoon kasuri methi
- ¼ teaspoon salt
To Serve and Garnish (optional):
- Steamed basmati rice
- fresh mint leaves
- fresh cilantro leaves
- Strips of green chili
Instructions
- If using dried kidney beans, soak them overnight in a large container or covered bowl with plenty of water to cover them. The next day, drain and rinse the beans, then cook them in a large pot of water until tender, about 35-40 minutes. Drain and set aside. If using canned kidney beans, simply drain and rinse them.
- Heat the oil over medium-high heat in a large pan. After 90 seconds when the oil is hot, add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant. Add the diced onion to the pan and sauté for 4 minutes until lightly golden brown.
- Stir in the minced garlic and grated ginger, Kashmiri red chili powder, coriander, turmeric, asafetida, and bay leaves. Cook for 2 more minutes, stirring frequently, to allow the spices to bloom.
- Add the chopped tomatoes to the pan and cook over medium heat until they break down into a thick, rich sauce, about 10 minutes.
- Add the cooked kidney beans and water to the pan, stirring to combine. Season with salt and simmer over medium heat for 20 minutes, allowing the tomato to break down into a gravy for the beans.
- To prepare the tadka, heat the oil over medium heat in a saucepan. After 90 seconds when the oil is hot, add the cumin seeds, julienne-cut ginger, dried chilies, and thinly sliced garlic, kasuri methi , and salt, and sauté for one to two minutes until fragrant and slightly crisp.
- Place the cooked kidney beans into an attractive serving dish or portion into bowls over rice. Pour the tadka over the kidney beans and stir gently to mix. Garnish with fresh mint leaves, cilantro leaves, and strips of green chili, if desired. Serve hot with steamed rice.
Equipments used:
Notes
- 🌊 Soak 'Em Right: Soak dried kidney beans overnight for quicker cooking and better flavor absorption. Drain and rinse well to reduce gas-causing amino acids.
- 🌊
- 🍅 Drain the Cans: Canned tomatoes work great! Use either diced or whole peeled tomatoes, but be sure to drain them first to keep the curry’s consistency on point. Save the liquid to replace some of the water in the recipe.
- 🍅
- 👃 Trust Your Senses: If your curry's too thick, add water gradually. Too thin? Just simmer it longer to thicken.
- 👃
- 🌶️ Spice It Up: This dish is mild by default, but if you want heat, toss in some minced green chilies when adding spices. I like to use 1-2 hari mirch chilies, but you can adjust to your liking!
- 🌶️
Nutrition Information
Show Details
Calories
212kcal
(11%)
Carbohydrates
26g
(9%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.03g
Sodium
729mg
(30%)
Potassium
653mg
(19%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
206IU
(4%)
Vitamin C
14mg
(16%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5cups
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Sodium | 729mg | 30% |
| Potassium | 653mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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