Rajma Chawal – Comfort Food of North India (History, Places & Homemade Recipe)
🍛 What is Rajma Chawal?
Rajma Chawal is a simple yet soulful North Indian dish made with:
- Rajma (red kidney beans) cooked in spiced gravy
- Steamed rice
It is considered the ultimate comfort food.
📜 History of Rajma Chawal
Rajma was introduced to India during the Mughal period.
It became popular in Punjab, Himachal Pradesh, and Jammu, especially in home kitchens.
📍 Where Rajma Chawal is Most Loved
- Punjab households
- Himachal Pradesh (especially hill homes)
- Delhi & North India
Best Places to Eat
- Local dhabas
- Punjabi restaurants
- Home-style eateries
🏠 Homemade Rajma Chawal Recipe (Very Detailed)
🧺 Ingredients
For Rajma
- 1 cup rajma (soaked overnight)
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- Ginger-garlic paste
- Cumin seeds
- Rajma masala
- Salt & oil
For Rice
- 1 cup basmati rice
- Water
- Salt
👩🍳 Step-by-Step Cooking Process (In Detail)
Step 1: Cook Rajma
- Soak rajma overnight
- Pressure cook until soft (5–6 whistles)
Step 2: Prepare Gravy
- Heat oil, add cumin
- Sauté onions till golden
- Add ginger-garlic paste
- Add tomato puree & spices
- Cook till oil separates
Step 3: Combine & Simmer
- Add boiled rajma with water
- Simmer on low flame for 20–25 minutes
- This slow cooking gives authentic taste
Step 4: Cook Rice
- Wash and soak rice for 20 minutes
- Cook till fluffy
🍽 How to Serve
- Serve rajma hot over rice
- Add ghee on top
- Onion salad & pickle on the side
⚠️ Disclaimer
This recipe is shared for informational purposes only. Ingredients, taste, and nutritional values may vary. We are not responsible for allergic reactions or health issues. Please consult a professional for dietary needs.