Slow Cooker Rajma Chawal with Brinji Masala Rice

RajmaChawal

If you notice in my blog, you can find only a handful of North Indian recipes. I don’t know why I kept it that way. In fact when I blogging via blogger I had quite a few dishes in my draft. Yes only in drafts ;-) I learnt all the North Indian recipes after coming to US only. I was little reluctant to post thinking if the dishes were all authentic as I modified a lot according to our taste. I didn’t get a chance to get back those at all. I think I need to start posting them one by one. So coming back to today’s recipe Rajma and Chawal (rice), it’s one of the classic North Indian Combo. Red kidney beans are loaded with proteins and also dietary fiber which makes is very healthy.

SlowCookerRajma
So I prepared this rajma gravy using my slow cooker. I am slowly progressing in trying out new dishes with my slow cooker. I am not exaggerating; it makes my life so simple. This is what I did for this recipe. Soaked 1 cup of rajma overnight and morning I added this soaked beans, onions, tomatoes and all the dry masalas including salt in my crock pot and added water. Then set it up at high mode for 7 hours. When I came back in the evening rajma was all done. All I need to do was to prepare rice.

 

SlowCookerSetup SlowCookerRajmaChawal RajmaAfterCooked
Instead of plain rice I prepared brinji rice with bay leaves, crushed cardamom, cloves and cinnamon with a hint of mint leaves. I didn’t add any onions but you can always add onions and increase the quantity of mint leaves. That’s a yummy meal is all set and ready. Couple of my friends was asking if the slow cookers are available in India. I can see this kenwood brand available in Amazon India.

BrinjiMasalaRice

 

Safety Warning: As Rajma releases toxins when slow cooked please make sure you soak them properly and it is recommended to boil for 10 minutes 

Slow Cooker Rajma Chawal
Serves 6
A punjabi delicacy in a slow cooker method
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Prep Time
8 hr
Cook Time
7 hr
Prep Time
8 hr
Cook Time
7 hr
Ingredients
  1. Rajma / Red Kidney Beans - 1 cup
  2. Onion - 1
  3. Tomatoes - 3
  4. Cilantro - 2tbsps finely chopped
  5. Water - 5 cups
  6. Turmeric powder - 1/2 tsp
  7. Dhaniya Powder / Coriander Powder - 2 tbsps
  8. Red Chilly Powder - 1 tsp
  9. Kitchen King Masala - 1 tsp
  10. Cumin Seeds - 2 tsps
  11. Hing - 1 tsp
  12. Oil - 2 tsps
  13. Salt - 2 tsps
Instructions
  1. Soak the rajma beans for unto 8 hours or overnight.
  2. Chop the onions and tomatoes finely.
  3. Now add this soaked rajma, onions, tomatoes, cilantro and all the masalas in the crock pot.
  4. Add 5 cups of water and set the slow cooker in high mode and let it cook for 7 hours.
  5. After its done, mix and mash the dhal nicely.
  6. Now heat the kadai and add oil.
  7. Once the oil is hot add the cumin seeds and hing.
  8. As they start to crackle add them to the cooked rajma.
Notes
  1. If you feel the rajma is too thin in consistency boil it for couple of minutes.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Brinji Masala Rice
Serves 4
A simple fragrant rice with a hint of mint leaves and other condiments.
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Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Prep Time
10 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Basmati Rice - 1 cup
  2. Mint leaves - 2 tbsps (Finely Chopped)
  3. Bay leaves - 3
  4. Cardamom - 3
  5. Cloves - 3
  6. Cinnamon - 1 inch stick
  7. Salt - 1/2 tsp
  8. Fennel Seeds - 1/2 tsp
  9. Water - 1.5 cups
Instructions
  1. Soak the basmati rice for 10 minutes.
  2. Crush the cardamom, cinnamon and cloves.
  3. Wash the rice and pressure cook it by adding 1.5 cups of water.
  4. Heat the kadai and add oil.
  5. Once the oil is hot add the bay leaves and fennel seeds.
  6. As they start to splutter add the crushed masala.
  7. Now add the mint leaves and salt.
  8. Let it cook for couple of minutes and turn off the heat.
  9. Now add the cooked rice and mix well.
Notes
  1. You cook the rice in your desired way. We don’t need to pressure cook it always.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
 

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39 thoughts on “Slow Cooker Rajma Chawal with Brinji Masala Rice

  1. Pingback: Vegan Turmeric and Saffron Rice | Rice Cooker Recipes

  2. Lipsmacking foods, cant ask more..Such a beautiful combo and love that you served the rajma with masala rice instead of jeera rice, can smell the flavors from here.

    • Vidhya@VVK

      oh yeah bring it out :-) Welcome back I didnt see your posts for long time. Read it but yet to comment. ;-) will hop on soon. Thanks

  3. usha

    My crockpot is next in line to be donated, the next time call Salvation Army. The only successful dish I cooked in it was baasundi. Glad it is coming handy in your kitchen. Anyway, your rajma chawal looks good and one of the classic combos from North India

    • Vidhya@VVK

      Oh no.. sorry to hear its not working out for you. For me its life save. I posted sambhar and dhal recipes too. Which one do you have?

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