Rajma Chawal Recipe : Dhaba style

Rajma Chawal Recipe : Dhaba style

Craving a hearty, soul-satisfying meal that’s bursting with flavor? What’s better than the classic Rajma Chawal Recipe? But wait, have you ever tasted it in Dhaba style? Imagine a steaming plate of perfectly cooked Rajma chawal, soaked in a smoky, rich gravy– all served in a cozy, rustic setting. Now, what if we told you that we’ve taken this traditional favorite Rajma Chawal Recipe to the next level with Namakwali Pahadi Rajma? 

Sometimes, even when you follow a recipe step by step, it’s hard to achieve the desired taste. Here's the key point: the type of rajma you use plays a significant role in the flavor, You can find lots of rajma chawal recipes on the internet but this one is truly magical.

The Best Rajma for Authentic Traditional Taste

If you’re looking for a home-like taste in your rajma chawal or an authentic traditional flavor, then Namakwali offers two premium varieties of rajma:

  1. Red Rajma, 400g
  2. Multi-Color Rajma, 400g

Both varieties are grown in the mountains, completely free from chemicals and fertilizers, making them 100% organic and healthy. These rajma varieties are the perfect ingredients for creating traditional Indian recipes such as Dhaba-style Rajma Chawal, North Indian Rajma Curry, and Punjabi-style Rajma Masala.

Experience the magic of organic kidney beans in high-protein, gluten-free Indian dishes. Namakwali rajma ensures the best Rajma Chawal experience with every bite. Perfect for comfort food, tiffin ideas, or a quick lunch, this Himalayan rajma pairs effortlessly with aromatic steamed basmati rice.

A Recipe for Dhaba-Style Rajma Chawal

In this blog, we’ll guide you through the complete recipe to cook dhaba-style rajma chawal recipe at home. However, to achieve the authentic taste of classic rajma chawal recipe, be sure to use Namakwali Rajma, Namakwali A2 Badri Cow Ghee, and Namakwali Pahadi Magic Masala—a unique blend of 20 herbs and spices that are not only delicious but also healthy.

Lets look into the list of ingredients you need:

Ingredients:

  • 1 cup Namakwali Pahadi Rajma (Kidney beans)
  • 2-3 tbsp A2 Badri Cow Ghee (clarified butter)
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped or pureed
  • 2-3 green chili, slit
  • 1 tsp ginger-garlic paste
  • ½  tsp cumin seeds
  • 1 bay leaf
  • Namakwali Pahadi Magic Masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Rice ( 1 Cup )
  • Water as required

Recipe:

1. Soak Rajma:

  1. Soak Namakwali Pahadi Rajma in water for 4-5 hours. Unlike other rajma varieties in the market, this pahadi rajma doesn't require long soaking hours.
  2. Rinse the soaked rajma 2-3 times in fresh water and set aside.

2. Cook Rajma:

  1. In a pressure cooker, add the washed rajma along with 3-4 cups of water, ensuring the rajma is completely submerged.
  2. Add a pinch of salt and pressure cook for 6-7 whistles. (Tip: Adjust the number of whistles based on how soft you prefer the rajma. After 7 whistles, let the pressure settle naturally and check by pressing a rajma bean between your thumb and finger. If there's a hard center, cook for an additional 2-3 whistles.)
  3. Once cooked, set the rajma aside.

3. Prepare Masala Base:

  1. In a pan, heat 2-3 spoons of A2 Badri Cow Ghee. Add jeera (cumin seeds) and let it crackle.
  2. Add chopped onions and green chilies, and sauté until the onions turn translucent or light pink.

4. Prepare Spiced Paste:

  1. In a small bowl, mix:
    • Ginger paste
    • Garlic paste
    • Namakwali Pahadi Magic Masala (2 spoons or as per taste)
    • Salt to taste
    • A pinch of Kashmiri red chili powder (optional, for color)
    • Add water to create a runny paste. This prevents the spices and pastes from burning during cooking.

2. Pour this paste into the pan and cook while stirring continuously until the oil separates from the masala.

5. Add Tomatoes & Bay Leaf:

  1. Add chopped tomatoes to the pan and cook until they soften.
  2. Add a bay leaf and mix well.

6. Combine Rajma & Gravy:

  1. Pour the boiled rajma into the pan and add water to achieve your desired curry consistency.
  2. Cook on low to medium heat until the gravy thickens to your liking.

7. Garnishing:

  1. Garnish with fresh green coriander and a tablespoon of A2 Badri Cow Ghee.

For Rice:

Pressure Cooker Method:

  1. Soak 1 cup of rice in water for 10 minutes, then rinse 3-4 times until the water runs clear.
  2. Add the rice to a pressure cooker with 1.5 cups of water and cook for 2 whistles. Allow the pressure to release naturally.

Pot Method:

  1. In a steel pot, combine the soaked rice with 1.5 cups of water.
  2. Add 1 tablespoon of A2 Badri Cow Ghee, cover with a lid, and cook. When the lid begins to rise from steam, uncover and cook until all the water is absorbed.

Optional Smoky Flavor:

  • Place a burning coal in a steel cup and pour a little ghee over it. Immediately cover the rajma pan with a lid and let it infuse for 5-10 minutes. Skip this step if you prefer a non-smoky flavor.

Tips:

  • Soak the Namakwali Pahadi Rajma for at least 4-5 hours to ensure quicker cooking and softer beans.
  • Add a generous dollop of A2 Badri Cow Ghee on top while serving for an extra-rich and aromatic taste.
  • Adjust the spice level to your preference by varying the quantity of green chilies and Kashmiri red chili powder.
  • Serve with a side of fresh onion salad, tangy pickle, or cooling raita to complement the flavors.

 

Craving the authentic taste of Namakwali Pahadi Rajma in your Rajma Chawal Recipe? Head over to namakwali.com and bring home our premium, organic Rajma directly from the pristine hills of Uttarakhand! Taste the difference with every bite.

    Back to blog