Rajma Chawal (Kidney Bean Curry)
Rajma chawal (kidney beans with rice) is a great combination. This is a complete vegan, gluten free main course meal in itself. Serves 4.
Ingredients
- 1 ½ cup kidney beans rajma
- 1 tsp salt adjust to taste
- 2 large tomatoes
- 1 Tbsp ginger
- 1 green chili
- 3 Tbsp oil
- Generous pinch of asafetida hing
- 1 tsp cumin seeds jeera
- 2 Tbsp coriander powder dhania
- ½ tsp turmeric haldi
- ½ tsp red chili powder adjust to taste
- ½ tsp black pepper
- 1 tsp paprika
- 1 medium chopped tomato for garnishing
Instructions
- Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
- Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
- Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
- Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
- When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
- Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
- Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
- Garnish with chopped tomatoes.
Tried this recipe?Let us know how it was!
How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs
Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.
Preparation:
Wash the kidney beans thoroughly under running water to remove any dirt or impurities.
Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.
Making the Paste:
Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.
Peel and chop the ginger.
In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.
Cooking:
Heat the cooking oil in a pressure cooker over medium heat.
To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.
Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.
Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.
Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.
Stir-frying:
Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.
Adding Kidney Beans:
Drain the soaked kidney beans and add them to the pressure cooker.
Season with salt according to taste.
Pour in three cups of water and mix well to combine all the ingredients.
Pressure Cooking:
Close the pressure cooker with its lid securely.
Cook over medium-high heat until the pressure cooker starts steaming.
Reduce the heat to medium and continue cooking for twelve minutes.
Finishing Touches:
Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.
Once the steam has stopped, carefully open the pressure cooker lid.
Mashing and Adjusting Seasoning:
The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.
Taste the Rajma and adjust the salt and pepper as per your preference.
Garnishing:
Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.
Tips and Suggestions:
Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.
Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.
Adjust the quantity of green chilies and red chili powder according to your spice preference.
For a creamier texture, you can mash some of the kidney beans before serving.
Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.
Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.
Benefits of Rajma Chawal:
High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.
Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.
Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.
Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.
Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.
FAQs (Frequently Asked Questions):
Q: Can I use canned kidney beans instead of dried ones?
A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.
Q: Can I skip soaking the kidney beans?
A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.
Q: How do I make Jain Rajma without onion and garlic?
A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.
Q: Can I make this Rajma recipe without a pressure cooker?
A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.
Q: How long can I store leftover Rajma?
A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
Anjana
May 2, 2020 at 6:21 amI have been using recipes for years and receiving rave compliments. They are the best – simple, unpretentious & delicious. Thankyou dear Manjula!
Manjula Jain
May 5, 2020 at 8:29 amThank you I appreciate
Richie Conable
November 8, 2019 at 5:24 pmGood write-up, I’m regular visitor of one’s blog, maintain up the excellent operate, and It’s going to be a regular visitor for a lengthy time.
hash
September 27, 2019 at 6:06 amJust awesome recipe has try once
Ria Kapoor
August 27, 2019 at 3:08 amI am fond of making one recipe in different ways and I found this to be slightly different than I usually make. Going to try this soon. Thanks for sharing!
Neena
May 29, 2019 at 8:52 amI often follow your recipes. They are so easy to follow and the food tastes delicious & the family gets to enjoy a well prepared meal. Thank you so much.
Sujata Iyer
February 23, 2017 at 11:19 pmThis looks tasty.. would love to try it 🙂
Marty in Australia
February 6, 2017 at 2:05 amThank you for all of your wonderful recipe’s. They are simple, nutritious and very satisfying.
Everyone loves my Manjula dishes! So thanks again O:-)
Manjula Jain
February 7, 2017 at 9:37 amMarty, Thank you, you made me very happy
Thara
January 15, 2017 at 12:02 pmThank you, Manjula, for a nice recipe. I like the way you don’t use onion and garlic. I liked this recipe since there’s not a whole lot of masala. I added a bit of ajwain in the seasoning and some lightly toasted paneer as well.
Manjula Jain
January 16, 2017 at 9:45 pmThara, sounds good
Pratish
November 15, 2015 at 11:15 pmNamaste Manjula ji,
Thank you for such wonderful recipes, today I am going to make Rajma Chawal but I have just one question after seeing your video. The pressure cooker I have has a whistle, so what I am planning to do is I will add the rajma into the cooker and place the lid without the whistle first, then when the steam starts to come I will turn the stove to medium and place the whistle on the lid and let it cook for 12mins, then turn off the stove. So The question is that Is this the right way or should I place the whistle from the starting only? Thank you.
Manjula Jain
November 16, 2015 at 8:31 amPratish, this sound just right.
Tan
November 7, 2015 at 9:56 amHi Manjula, I noticed that you didn’t include onions as part of your recipe. This is unusual for me since most recipes I have seen (including the one I was brought up on), have onions in them. Any reason why you left them out?
Manjula Jain
November 9, 2015 at 11:09 pmTan, I like more of the natural flavors of dishes,
Jeena Subramanyam
September 9, 2015 at 10:21 amMam,
What is paprika
S
September 18, 2015 at 4:41 amThat would be kind of Lal mirchi powder
Lisa
July 25, 2014 at 11:32 amI think this would be nice with pieces of pan fried Paneer…what do you think?
naurael
February 2, 2014 at 3:24 pmNamaste, Manjula ji,
I just made this for the second time – it is so, so yummy… Also, I have two small stories surrounding it, and I wanted to share!
So… The first time I made this, I made so much that I would have had to eat it for four days straight. It is quite delicious, but at the latest at the third day, I’d somehow like something different… So I added some leftover rice, two spoons full of besam gram, some water and some salt, made a dough, and then little dumplings and fried them. And oh my, it came out very well… So thank you again!
And the second story… Well. There was a girl who was searching for an urad dal recipe. Sadly, her most favourite cooking website didn’t have any, so she searched around the internet, and found another recipe. And lo and behold, it was… bad. The spice mixture was somehow wrong, it didn’t taste right at all and nothing she did could save the dal. Ruefully, she returned to her favourite site and cooked another one of the wonderful, perfectly balanced meals, and all lived happily ever after. 🙂
Thank you again for all your work. I haven’t yet found a recipe on your website I didn’t enjoy, and it taught me so much about Indian cooking… Thank you.
Love,
Naurael
athoi
January 22, 2014 at 5:29 amhi…
can this recipe be stored for about a month in the freezer?
Maria
January 4, 2014 at 10:52 pmI am new to your recipes and am really looking forward to making this one tomorrow. Only trouble is that I don’t own a pressure cooker. How does the cooking time and procedure change in that case?
Thanks so much!
Manjula Jain
January 5, 2014 at 9:18 amMaria,
It should take about one hour of cooking time.
Michael
December 18, 2013 at 12:40 pmWhat is the difference between Rajma Chawal and Rajma Masala? Kinda looks the same. Trying your Palak Paneer tonight! Can’t wait!! Thank you
Manjula Jain
December 19, 2013 at 11:43 pmMichael,
about the same
zicosingh
June 28, 2013 at 3:41 pmHi Manjula Can I use cayenne peeper in place of red chilli powder
Manjula Jain
June 28, 2013 at 10:07 pmzicosingh, Yes
Paul
October 10, 2012 at 8:37 amI just made this today. It turned out so delicious. A great recipe! Thank you very much.
Vani
July 19, 2012 at 4:43 pmI made Rajma curry yesterday. Awesome as usual!! Thanks. I just added garlic while grinding the tomatoes. It turned out great!
Sukshma
July 16, 2012 at 11:05 pmHello Manjulaji!
I have to tell you, I just enjoy cooking using your recipes. In our family, we do not use onion-garlic on important/auspicious days and during those times, your recipes come to my rescue. I admire your passion in cooking simple, satvik food and the way you present your recipes. Thank you so much!
-Sukshma
farah
June 16, 2012 at 5:23 pmSalt should nto be added while pressure cooking for th eRajma to be tender and soft. Salt should be added in the end.
Keya
June 3, 2012 at 12:10 amThanks for the great recepie. I tried cooking Rajma, and soaked it overnight in water. But the Rajma dosen’t cook well, even if I cook it for 30-40 minutes, using pressure cooker.
My mother in law asked me to add baking soda and boil the rajma in it before cooking. Then discard the water. That helped, but I am worried it the nutrition is also getting washed away in this process. please advise.
Regards,
Keya
Sne
May 12, 2012 at 9:45 amDid you use a Fagor pressure cooker? If so, did you set it on 1 or 2 for the pressure? Thank You!
Manjula Jain
May 12, 2012 at 6:55 pmSne,
I use presto pressure cooker.
Anjali
April 30, 2012 at 6:02 amDear Manjula Aunty,
Thank you so much for all your recipes. I tried the rajma recipe, the taste was great BUT the rajma was not well cooked, even tho I soaked it in plenty of water overnight and cooked it for 30 min. This ALWAYs happens to me for both rajma and chole. Please help. What am I doing wrong? Thanks, Anjali
Manjula Jain
April 30, 2012 at 7:16 amAnjali,
are you using pressure cooker.
Anjali
May 2, 2012 at 4:56 amYes, very much so. Anjali
Komal Shah
April 17, 2015 at 4:22 pmUse some pinch of baking soda when ur soaking rajma n chole. Soad will make letins softer.
Pearl
March 29, 2012 at 8:10 amThanks Manjula for ur simple but wonderful n tasty recipes! U make cooking easy! Kudos to u!
maya
December 3, 2011 at 12:26 pmI always use your videos and website to cook. It is so so good. Thanks & Regards.
PRI
October 17, 2011 at 5:15 amnamaste manjula ji,
when adding the kidney beans to the cooker, do we also add the water which they were soaking in?
Manjula Jain
October 20, 2011 at 2:45 pmPRI, I like to use the fresh water.
Lynn
August 29, 2011 at 5:17 pmDelicious! I don’t have a pressure cooker so I precooked the beans instead. My husband and I really loved it! Thanks!
Uday Shankar
May 24, 2011 at 1:35 amAwesome recipe.. I liked the way you explained, the most I liked is you do not suggest garam masalas,..
Janelle
May 7, 2011 at 6:34 pmThis is very tasty! But use the pressure cooker if you have one. Mine broke a little while ago but I was really craving this dish so I decided to just make it in a regular pot. It took a very long time to cook and the dish didn’t have the same consistency as in the pressure cooker. It was very watery and just didn’t taste the same.
Manjula, do you have any tips to make this without the pressure cooker? Should we cook the beans separately before adding to the rest of the ingredients?
Thank you so much, your site is so helpful and everyone loves your dishes when I make them. Including my picky boyfriend!
komal
February 27, 2011 at 12:12 pmaunty.. this is komal.. i saw ur videos at youtube.com. n trust me u r the best.. m a 22yrs. old girl,who didnt have interest in cooking.. bt nw i have noted down atleast 11 recepeis today.. i’ll definitely make rajma tommorow.. n will tell u .. i ws about to go to cooking classes.. bt god sent u to me.. as the cookin class aunty ws taking 8000 fees.. n u r serving amazing recepies to us for free…love you aunty . muaaaaaaaaah <3 <3
Get Skinny, Go Vegan.
February 27, 2011 at 10:27 amOne of my favorite meals of all time!!
The best winter stew ever.
Liane Albert
October 26, 2010 at 6:23 amDeepa,
When you said you ” put them in cooker and steaming for 10-15 mins” did you mean that you put them in the pressure-cooker with the whistle on and cooked for 15 minutes? or did you really just “steam them” like you stated in your email. I am not clear with what you mean in your post.
Also, a girlfriend of mine told me this trick and I’ve used it before and has worked – especially if I don’t have time to pressure cook them for very long or if I’ve decided at the last minute to cook something like kidney beans or chole in the pressure-cooker. Try adding a 1/2 teaspoon or a little less of baking soda to the water of what ever it is you are cooking that is similar and for what ever reason (I am not sure the reasoning behind it myself) it helps in the cooking / softening process. It doesn’t alter the taste of the food you are cooking but it helps a lot. One time I added it to some chole that I had soaked for some time and it actually made it too soft.. so, I think not soaking the beans / chickpeas but just adding the baking soda will work. Give it a try and let us know how it turns out.
Deepa
October 25, 2010 at 9:23 amHi manjula aunty,
I like your recipes a lot as they are simple and taste great. I tried making rajma and soaked the beans overnight. However even after putting them in cooker and steaming for 10-15 mins the beans remain hard. I am really surprised by this. I even tried to cook it again in the Pan, however there was not much of change. Is there anything we can add to the beans so that cooking time is saved?
When I soaked it, I forgot and soaked them for around 1.5 days. Does that make any difference?
Thanks,
Deepa
Manjula Jain
October 25, 2010 at 10:32 pmDeepa,
Soaking for longer time is ok, why rajma did not cook well 10-15 minutes is long enough time.
vanisha
June 28, 2011 at 1:32 pmyou can also use light red kidney beans caned that are already cooked is an easer way then pressure cooker for the rajma chawal. just a sujestion.
Nandini
July 2, 2010 at 5:07 amDear Madam,
I like your receipes very much and the way you make it.
I have tried many of your receipes turned out to be very good and tasty…..thank you very much mam,
Len Buttars
June 8, 2010 at 8:11 amI’m pleased I located this web page, I couldnt get any information on this matter prior to. Also operate a website and if you wish to ever serious in a little bit of visitor writing for me make sure you feel free to let me know, i’m always look for people to check out my web site. Please stop by and leave a comment sometime!
Rachel
May 14, 2010 at 4:17 pmThis dish is very tasty and my family loved it. Thank you for the recipe and thank you for the ideas of what to serve it with. I love that about your recipes.
Shiva
May 1, 2010 at 12:51 amGood one I tried at home for myself and felt very tasty, its very delicious.
Thanks for the recipe.
Jessi
April 27, 2010 at 4:07 amThis is an amazing dish. I have made it several times now for me and my husband as well as for guests. It has such a beautiful rich smell when cooking. Yummy! Thank you so much for the beautiful recipes and inspirations!
Jessi
Gauri
April 17, 2010 at 7:44 amI found your website because my family loves good food. I have tried many of your recipies and they are just great. Please continue to add more to your already mouth watering menu list
Great job…
Kitty
April 8, 2010 at 7:11 pmI found your blog through a search for kidney beans and I usually don’t leave comments, but I LOVE YOUR SITE. I love indian food and I am vegan so I really appreciate that you have a section of your site that shows vegan recipes. My boyfriend also loves indian food, so I make a lot of it and I am so happy that your site has so many new recipes for me to try!! The rajma chawal looks absolutely delicious! Actually, I am making it right now. [=
It smells delicious!
puja
March 29, 2010 at 8:27 pmThanks for ur website …love the recipes u post…
deepa
March 12, 2010 at 5:42 pmhi aunty,i just finished watching this recipe,looks yummy..am going to prepare it for saturday lunch…:)
Shilpa
February 15, 2010 at 12:33 pmNamaste Manjulaji,
Your website and recipes are very good.. I am from South India and I really like to try cooking authentic North Indian dishes.. I have tried the Rajma from your website and it really came out great… Thanks for posting these wonderful recipes !!
-Shilpa
nil
February 7, 2010 at 1:16 pmhi manjula aunti .
i married 6 month ago but
i just don’t know how to cook after watching your recipe
i tried and my husband just love it
and now he loves me more and more and more thanxs to you
Jatinder
January 18, 2010 at 5:53 amManjula
Thnaks for the best website on Indian cooking. You are a great teacher.
Sat sri Akaal
Jatinder
Suba
January 12, 2010 at 9:55 amAunty,
Love ur website a lotttt.. tried out so many recipes and everything turned out great… I have one question.. u have not used onions and garlic in most of the recipes like gravy or subzi.. onions and garlic flavours subzis and gravy s even more isnt it? or its optional? like can i customize the recipes myself, adding onion and garlic but still the recipe would taste like ur preparation?
Thanks
Suba
Tamilla
January 9, 2010 at 8:43 amIts look nice/ I ll try it tomorrow. 🙂
Anu
January 6, 2010 at 10:02 pmNamaste Manjula Aunty:
This is Anu. Today, I made Rajma as per your directions and it came out great.
I used to put onions but your recipie tastes very delicious. I am trying your Gajar recipie today.
Thanks a lot.
– Anu
Latika Sharma
December 30, 2009 at 6:45 amDear Ms Manjula,
Do share with us a recipe for adrak / masala chai, punjabi lassi and chaas.
Tx in advance
Latika
LATIKA SHARMA
December 29, 2009 at 10:27 amDear Ms Manjula,
Married to someone from Jammu, Its been almost a decade since I have been trying out recipes for Rajmah; They were never perfect, either the colour was brown or too much taste of garam masala or poor consistency. I have been googling for the perfect recipe for so many years and today I tried out the recipe from your site and it was “Perfect”. Amazingly simple, yet tasty.
Taught me a huge lesson in life” Too many ingredients spoil the dish” just like “Too many cooks spoil the broth”.
I am a busy exec on vacation and I plan to try out one recipe from your kitchen for the rest of my vacation.
Thanks once again and Wish you a blessed 2010..
Warm Regards
Latika
Reshma
December 24, 2009 at 2:48 amHello Aunty,
I am planning to make this rajma recipe over the weekend. Please let me know if it will be good to add onion paste along with Tomato puree.
Thanks,
Reshma
Stacy
December 15, 2009 at 5:20 pmThis is delicious! THank you for a wonderful recipe!
nikki
November 6, 2009 at 1:27 amcan we use tomato puree instead will it give the same flavor and taste
jinita
September 29, 2009 at 12:24 amhello manjula aunty..you are superb..i tried to make your all receipes…its was wonderful in taste..n your all dishes are awsome
Shanta
September 14, 2009 at 2:11 pmManjula ji, thanks a lot for all your wonderful recipes. Can you please tell me which Pressure cooker do you use and where you got it from? Thank you.
binny matharoo
June 28, 2010 at 4:01 pmI have same kind of pressure cooker & i got mine from bed bath and beyond for $30.
Anjali
September 5, 2009 at 1:43 amDear Aunty,
Thanks so much. This turned out delicious, it’s simple to make as well. We loved it. However, I need some help – tho I soaked the rajma for 12 hours and cooked it for 15 min after the pressure came, the beans were not tender/soft. They were medium cooked (bit hard but breaking when pressed). I dont want to add soda. Any suggestions? Warm wishes, Anjali
Shweta
September 1, 2009 at 11:17 amthank you for the simple vegetarian recipes that you post on your website.. i absolutely loved the cabbage kofta curry and the bread pakoras.. and i will surely spread a good word ’bout you n your website.
Rananita
August 18, 2009 at 12:31 amHi everybody can anyone suggest me a total birthday party menu from this website which will be totaly veg.
Jaya
August 18, 2009 at 8:40 amEvery recipe on this website is totally vegetarian…notice the title “Indian Vegetarian Recipes”.
You can easily make a menu from anything here.
jyothi
August 16, 2009 at 6:44 pmhello aunty
i have tried all your recipes and all them came out to be excellent. i dont use onion and garlic at home and hence it
very convienient for me . \
thankyou
villea
August 5, 2009 at 1:26 ami tried all most all of your recipe and they all are great …. you make cooking very very simple
thank you so much
Lakshmi
July 27, 2009 at 1:27 pmi like ur recipes so much. They are much useful for me during special days when we avoid onion from our food. Thanks for the yummy recipes!
aiza
July 17, 2009 at 4:34 pmhi , i wanted to know if i can make rajma without pressure cooker.
Jaya
July 18, 2009 at 5:28 amYes if you use canned kidney beans. Just be sure to rinse beans from the liquid from the can before using.
Anjali
July 4, 2009 at 12:12 pmHello Aunty,
Thank you so much for sharing your great knowledge of cooking! I am going to be your most eager student!
My husband hates vegetables and I do my best to make his diet healthy – I tried this recipe to smuggle some veggies into his menu (I blended the curry into a chutney to make it look more non-veg) and he liked it very much 🙂 The trick worked very nicely!
Thank you so much for this delicious and healthy recipe!
I can’t wait to try other recipes from your website!
Kind regards,
A.
nisha
July 1, 2009 at 8:01 amhello Aunty
you are simply superb. tried the recipe and it came out good.
thanks a lot
Nisha
Sukhpreet
May 28, 2009 at 12:42 pmHello aunty ji,
I have been trying most of your recipes and all of them turned out very good. My dad is wondering what happened to me? cuz I didn’t work in the kitchen that much before. Thanks to you and your website which is very helpful.
Take care
Sukhpreet
Manju
May 18, 2009 at 11:23 amI am from Kerala. I tried this .It came out very well.So simple and tasty.Thanks for sharing.The video is really helpful.Great Job.
with luv
Manju
kasturi
May 9, 2009 at 11:49 amHello aunty,
Hope u r ok.. ur recipes are really gr8.. and reminds me of mom and home cookinh.. i miss them so much.. u have done a gr8 work .. thanks soo much..
With loads of love
Kasturi
priya
May 5, 2009 at 4:56 pmhi aunty,
i don’t have rajmas with me and i dont have any indian stores too.so can i substitute with black eyed beans.plz let me know.thank u.
Siridatar
April 14, 2009 at 3:30 pmAunty,
I liked the pressure cooker that you used. What is the brand name? Is it stainless steel?
Thank you.
Siri Datar Kaur
Manjula Jain
April 14, 2009 at 5:35 pmHi Siridatar, I use stainless steel Presto Brand pressure cooker.
sai
April 9, 2009 at 10:34 pmhii aunty
This cooking video of your really helps me. For a fresher like me this is heaven. And I also like all your utensils from where do you buy them? Aunty can u tell me the recepie for bagarbangan plz aunty its my favourite food but i dont know how to prepare. thank u so much
Thanks
sai
Aparna
April 4, 2009 at 8:17 amAunty,
I made this for the temple I volenteer and I made it for 50 people!!. Aunty Thank you so much, Temple does not want Garlic or
onion and you are the only one who does it just like that. Thank you. One thing since I made such hugh propotion and was little
concerned about the quantity of the ingredient, it turned out fine except I felt the ginger was little more thou it does nopt leave a bad taste
what should I do in case like this…
Bryan
March 31, 2009 at 2:47 amDear Aunty,
Thank you so much for your generosity in sharing your knowledge with us.
With your guidance, I have just cooked your Rajma Dal recipe: simply the best dal I have EVER eaten!
I had all the ingredients to hand, but never knew how they could come together so well to provide such a wonderful dish.
Kindest Regards,
Bryan
(DownUnder)
mili thaker
March 28, 2009 at 3:24 amhello aunty
i really like your all recipes , its so easy and quick
i tried all your subji, and i have been sucssessful
your great aunty.
please give us more and more recipes
thanks
vaishnavi
March 17, 2009 at 5:40 pmHi Ms. Manjula!
Am vaishnvai. I tried most of ur recipes n they r really awesome. D way u present gives more interest in learning. gr8 job. Ur my 2nd MOTHER n teaching me cooking.
bhavna
February 17, 2009 at 11:51 pmHello Aunty,
This cooking video of your really helps me. For a fresher like me this is heaven. I wanted to know from wher do you get coriander powder because the one I get is thin and the one you use is thick powder. Pls can you let me know from where to but. And I also like all your utensils from where do you buy them?
Thanks
Braj
February 5, 2009 at 9:44 pmCan you please provide the recipie for Baigan Bartha?
Simmi
February 4, 2009 at 7:10 pmHello Aunty,
I really like your videos, they are very helpful for people like me who are not a great cook. Aunty will it be possible for you
to post recipe of lobia curry (black-eyed bean curry).
Cheers 🙂
Simmi
Jeppe
January 14, 2009 at 9:58 amYou are my favorite master chef :D! very nice food
Anshul
December 14, 2008 at 9:43 pmHare Krishna,
Dear Manjula ji,
Thank you very much for your wonderful recipes. It makes it even more wonderful when you can see it on video. I like this Rajma Recipe it suits as and being a Vaishnava we avoid onions and garlic.
Please keep us showing your wonderful recipes and we offer it to Krsna.
Thank you
alex
December 2, 2008 at 7:50 pmManjula,
This was delicious. I am vegan, and your recipes and videos have been a wonderful resource and have gotten me excited about cooking. I appreciate you very much!
-Alex
Amy
November 15, 2008 at 11:58 pmManjula,
Thank you! Your recipes are a delight.
With Aloha from Hawai`i,
Amy
Amu
November 5, 2008 at 8:47 amHi.I want to ask does quality and size of Rajma beans matters in this recipe?Because i feel Rajma which i buy are some odd quality.I have to take almost 10/12 vessels for them to cook though after soaking them for overnight.
Manjula Jain
October 13, 2008 at 9:21 amHi HBrown,
If you have slow cooker use that, also you can use can kidney beans just wash them before using.
HBrown
October 13, 2008 at 8:20 amHi Manjula,
Can this be modified to cook without a pressure cooker? I would love to try it, but don’t know if it will work without this. Thank You.
Meena
September 24, 2008 at 8:20 amHello Manjula ji,
Love your website and your teaching style. You make it all simple and yet point to a lot of minute details that are important. Makes me want to cook better.
Question on cooking rajma soft: when you cooked them in the cooker for 12 mins, was that without using the weight that blows whistles? I have used dark red variety of Rajma earlier and that doesn’t get soft even after 5 whistles on the cooker – even though I do soak the rajma overnight always.
Jayne
August 8, 2008 at 10:16 amHi,
I just wanted to tell you that your recipies and videos are great! And also thank you for providing this service. Your videos are so much better than a recipe book. I’m excited to try this recipe, the third one I’ve tried in as many days!
Take care.
Jaya
August 2, 2008 at 11:33 amHi Kuldip,
If you go back to the Naan recipe and scroll down to the Comments and read through them, you will find a lot of useful information about the stone (called a Pizza Stone in the U.S) but if you can’t locate one in a store where you live, you can also us a good quality heavy cookie sheet (also talked about in the Naan Comments).
If you still have questions, please reply back so we can help you. 🙂
Catherine Krieg (Sweden)
August 2, 2008 at 9:08 amAfter seeing your cooking, I have started Indian food liking. Normally I like european food and ready to eat food, I love to go out and eat Macdonalds and burgers but after watching your videos I have started cooking at home and trying to eat simple and healthy food. Most fascinating is to say that you are very simple and your cooking methods are simple too and easy to pick-up and easy to follow. I have started to eat more vegitalbe food after seeing your cooking. So thanks for your support and help.
Kuldip (Sweden)
August 2, 2008 at 9:00 amBig compliments for guing in simpl ways to make graet dishes. I have used your style of making foods and feeling happy. Kindly tell about stone to cook Rotis in oven. (In one of your Nan video you have used stone).
Yasmina (France)
August 2, 2008 at 3:56 amHi Manjula,
Thank you for your website. I’m really fond of Indian recipes and
I’ve just tried your Rajma Chawal. It was great!
Regards.
Yasmina
Manjula Jain
July 28, 2008 at 11:54 amHello Jyoti, I use magic bullet, I find it very handy
Manjula Jain
July 28, 2008 at 11:52 amI have presto 8 quart cooker.
jyoti
July 24, 2008 at 9:16 pmI also want to know which pressure cook you use. New in USA
jyoti
July 24, 2008 at 9:12 pmHi ,
What mixer are you using ? Is it Magic Bullet?
Dr Umesh
July 24, 2008 at 12:30 pmDear Manjula aunty,myself Dr Umesh and my wife Udaya enjoyed learning rajma chawal and thankyou very much for that lovely demonstration.
We hope to try out some of your other dishes as well.
Regards,
Umesh and Udaya
24th July 2008
Manjula Jain
July 14, 2008 at 6:38 pmI like Sujata brand flour and thats what I use.
Priya darshini J.K.
July 14, 2008 at 1:06 pmhi Manjula aunty!
Your recipes are really nice and helpful. I had a problem making Purries. Just saw ur recipe now. Will try them soon. Also,which brand of Wheat flour should i use here in US(new to us so don know much abt the brands here) ?Im currently using Sujata brand. Guess its from Pillsbury! Should i change over to some other brand? Kindly help.
Manjula Jain
July 13, 2008 at 11:41 pmHello Julia, use 2 15oz can of kidney beans keep every thing same. Just wash can kidney beans before using.
JULIA JONES
July 13, 2008 at 1:48 pmHi Manjula, I came to your class a few weeks ago and have enjoyed trying out some of the recipes you shared with us. # 1 hit in the family is the chickpea curry or chole. I haven’t been able to get the hang of testing the heat of the oil by throwing in the cumin seed – I’ve reverted to using a small piece of onion instead – that way I am less likely to end up with burnt cumin seeds!
I wanted to try this kidney bean curry but dont have a pressure cooker. I have bad memories of my father using one to cook a Christmas pudding and the whole thing exploded. Luckily no one was hurt! Anyway, I would love to see your suggestion for cooking tin beans (including quantity) without a pressure cooker….I’m guessing it might take just 8 mins, like the chickpeas.
I am having fun checking out your website and your recipes and the videos really help with the small details that make the recipes turn out just right.
Julia
Shobha
July 10, 2008 at 5:43 amThanks Jaya. Actually, I did skip the paprika and the dish was still tasty.
Shobha
Annette
July 8, 2008 at 4:46 pmThis is great comfort food. I was also concerned about the softness of the beans, although they seemed fine when I ate it–maybe we’re all just used to the canned kind? I’m guessing they’re supposed to be tender but not falling apart, right?
Jaya
July 8, 2008 at 7:39 amHi Shobha,
Paprika is actually a Hungarian spice. Because of its bright red color, people sometimes mistake it for red chilli powder or assume it must be hot.
Interestingly, paprika only gives color, no hotness. If you don’t have it, just skip it. It’s easy to find in US grocery stores, but elsewhere I don’t know.
Shobha
July 8, 2008 at 6:40 amHi Manjula aunty
I love your recipes. Thank you very much. What is paprika? All along I was thinking it is red chily powder. Where can I get paprika?
Thanks
Shobha
Priya
July 5, 2008 at 12:12 pmHi auntyji,
Thanks a lot for the recipe.. I love rajma and chawal… We used to eat in our hostel before… I tried a lot of recipes but nothing was satisfactory… Urs was awesome… but I just felt the rajma was not soft enough… Though i kept it for lil longer than u said.. It was still not very tender… Can u suggest me something for that?? I just soaked the rajma in hot water as i thought I might not get the 6 hrs u said… is that the problem??
Anyway thank u so much for u recipes…
Priyakrish 🙂
Jaya
June 30, 2008 at 12:34 pmI used to have an electric top stove. To keep clean, take out the plates, line them with aluminum foil. Gently press the foil down to be flat on the plate and then crimp the foil over all of the edges by about a half inch.
When they become messy or you have a spill, just change the foil after cool enough to handle.
Manjula wrote in another reply that she keeps a wet dish cloth handy and wipes up messes as they happen rather than waiting until done cooking.
If you get turmeric (haldi) on the white stove or light colored counter top, put a small amount of SoftScrub (the one with bleach) on a damp cloth and rub until stain comes out. Wipe with a clean cloth when done.
Indian cooking is notorious for making your kitchen look like a cyclone came through it. While waiting for something to cook or boil, start washing up dishes and pots already used.
It takes some effort and motivation, but soon becomes habit.
resham
June 30, 2008 at 10:04 ami too agree with namitha…hw do u keep ur stove soo sparkling clean….i find it difficult to clean those plates n coils….this website is also very very nice n easy….good pics…please keep posting lovely recipies..
Namitha
June 30, 2008 at 6:44 amAunty, One thing I was surprised is your stove looks always neat like new one.How to keep it clean.I love your recipes very much.Keep posting new ones.