How to make Rajma Chawal Step by Step with photo Method of Making Rajma Your Curry Rajma is now ready to serve with jeera rice, steamed rice, chapati (roti) and onion salad.Īfter 1 whistle turn off the gas and rice is ready to serve with Rajma. Then take another pan and make masala for rajma when masala is ready then add rajma into it after that add rajma water. The next morning, boil the rajma until it becomes soft. This recipe is so easy to make but before making this recipe you can soak rajma overnight or at least 8 hours. So, here I am going to share a recipe for Curry Rajma recipe. But personally, I don’t like rajma with chappati that’s why I preferred rajma with jeera rice only. So, try to avoid it at night but you can serve Rajma with Chapati (roti) at dinner. Because the intake of carbs at night is not good for our body. Rajma Chawal (rice) is rich in carbs and protein so I recommended that Rajma with Chawal is appropriate only in lunch but avoid it in dinner. Kale Chane curry, Chole Curry and this Rajma with jeera rice is weekend lunch of almost every North Indian family. Being a Punjabi, I enjoyed this delicious mouthwatering Rajma Recipe with jeera rice every weekend. Rajma Chawal is beloved by almost every Indian. This mushiness gives a creamy texture to Rajma Curry. Rajma Chawal (Rice) is a most facile recipe but not an instant recipe because rajma needs to be soaked overnight or at least 8 hours before cooking. Mostly every Indian restaurant serves Masala Rajma as the main course with either chapati or jeera rice. This type of Rajma gives a creamy texture to the curry. There are three types of rajma available in the Indian market that is Red kidney beans, Chitra kidney beans (white-beans), Kashmiri kidney beans but here I am using Chitra Kidney Beans for making this recipe. One of the best varieties of Rajma is found in Himachal Pradesh and in Jammu. Rajma Chawal is a delicious North Indian cuisine.