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Instant Pot Rajma Chawal
Instant Pot Rajma Chawal

Before you jump to Instant Pot Rajma Chawal recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to instant pot rajma chawal recipe. To cook instant pot rajma chawal you only need 24 ingredients and 14 steps. Here is how you do that.

The ingredients needed to make Instant Pot Rajma Chawal:
  1. Take Rajma/Red Kidney Beans
  2. You need Water (For Soaking the Beans)
  3. Use Water or Rajma Stock (For Gravy)
  4. Provide Large Tomato (Pureed)
  5. Prepare Tomato Paste (Diluted with Water)
  6. Use Cumin Seeds
  7. Take Green Chillies (Cut into Half)
  8. Get Dried Whole Red Kashmiri Chillies
  9. Provide Bay Leaf (Halved)
  10. Provide Asafoetida
  11. Prepare Oil
  12. Get Turmeric Powder
  13. Take Cumin Powder
  14. Take Coriander Powder
  15. You need Kashmiri Red Chilli Powder
  16. Use Red Chilli Powder
  17. Use Garam Masala Powder
  18. Provide Kasuri Methi Powder
  19. Prepare Ginger Garlic Paste
  20. Prepare Salt (As required)
  21. You need For the Steamed Rice:
  22. Provide Basmati Rice
  23. Get Water
  24. You need Ghee
Steps to make Instant Pot Rajma Chawal:
  1. Wash the Rajma/Red Kidney Beans well under running tap water and soak them in enough water for about 8 hours or overnight.
  2. Switch on the Instant Pot. Add the soaked Rajma alongwith water into the pot. Place a heat resistance stand and place a steel container on the stand. Add the rice, water and ghee in the container. Close the Instant Pot lid. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 7 minutes. After 7 minutes when the Instant Pot starts to beep. Do Not do a quick pressure release. Wait for 10 minutes and then release the rest of the pressure.
  3. Open the lid and check the rice. The rice will be nice, soft, fluffy and well cooked.
  4. Take out the stand and the rice container carefully and set aside. At this stage, the red kidney beans will be semi-done. Strain the beans and store the water, to be used later to make gravy.
  5. Press the saute button of your IP and set it on High. When the Instant Pot displays Hot, add oil.
  6. When the oil becomes hot, add cumin seeds, bay leaves, the chillies and asafoetida and allow them to sizzle for a few seconds. Add ginger-garlic paste and saute well until the raw smell leaves.
  7. Now add the tomato puree and salt and mix well.
  8. Add all the powdered spices and saute well until oil oozes out. Add the diluted tomato puree.
  9. Add the semi-done Rajma and saute well. Add the stored rajma boiled water. Mix well. The entire sauteing was done in 10 minutes.
  10. Press the Cancel Button. Put the lid on the Instant Pot and lock it. Set the valve to Sealing. Press the Pressure Cook button and set it to High. Set the time for 10 minutes.
  11. After 10 minutes, when the Instant Pot beeps, Do Not do a quick pressure release. Allow it to release naturally.
  12. Open the lid and adjust the consistency of the gravy. If you prefer thicker gravy, press Saute and set the time for 3 more minutes. And if you prefer a thinner gravy, add little more water and Saute again.
  13. Rajma Chawal is ready to relish with mango pickle.
  14. Also added rajma and chawal together in a pan and did a stir fry and made an egg fry as a side dish. It tasted even batter.

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