Mexican Rajma Chawal Casserole
That one dish I could eat for the rest of my life is Rajma Chawal. To every North Indian, Rajma Chawal is an emotion, complete satisfaction, and a dose of happiness, especially on Sunday afternoons. When you hear Rajma Chawal is on the lunch menu in any North Indian household,...
Ingredients
For Rajma Masala
Rajma/Kidney Beans (soaked overnight)2cups
small piece Cinnamon Stick1
no. Black Cardamom1
Water6cups
Salt (to taste)
Cooking Oil2tbsp
nos Bay Leaf2
Cumin Seeds1tsp
Ginger Garlic Paste2tbsp
nos Red Onions (chopped)2
Red Chilli Powder1 1/2tsp
Coriander Powder2 1/2tsp- Cumin Powder1tsp
Turmeric Powder1/4tsp- nos Tomatoes (pureed)3
For Tadka
Ghee1 1/2tbsp- Ginger & Garlic (chopped)1tbsp
Hing/Asafoetidapinch
Mexican Chilli Paste/Ancho Guajillo Chilli Paste (store-bought)1tbsp
Other Ingredients
Boiled Basmati Rice (pre-boiled)2cup
Sliced Fresh Jalapenos1tbsp- Sliced Pickled Jalapenos1tbsp
Sliced Cherry Tomatoes1tbsp
Yogurt (whisked)2tbsp
Avocado (sliced)1/2
Olives (sliced)1tbsp
handful Fresh Coriander
Nutrition (per serving)
Calories
617.0kcal (30.85%)
Protein
22.5g (45%)
Carbs
75.0g (27.27%)
Sugars
7.5g (15%)
Healthy Fat
17.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
How to make Mexican Rajma Chawal Casserole
Preparation of Rajma Masala
- Step 1
Take a pressure cooker and add soaked rajma, cinnamon, black cardamom, water, and salt.
- Step 2
Close the lid and cook on medium heat for around 4-5 whistles.
- Step 3
In another pot on medium heat, add oil, bay leaf, and cumin seeds.
- Step 4
Once the whole spices are fragrant, add ginger garlic paste and sauté.
- Step 5
Add chopped onions and sauté well until golden brown.
- Step 6
Add all powdered spices and mix well.
- Step 7
Add tomato puree and let it cook thoroughly.
- Step 8
Once the onion-tomato masala is cooked, add boiled rajma to the same pan and mix well.
Preparation of Tadka
- Step 1
Take a small non-stick tadka pan and warm up the ghee.
- Step 2
Add chopped ginger-garlic, hing, and chilli paste, and cook for 2 minutes.
- Step 3
Transfer the tadka to the rajma masala and mix well.
- Step 4
Check the seasoning and garnish with chopped fresh coriander.
Casserole Assembly
- Step 1
In a mixing bowl, mix rajma masala and boiled rice in a 1:1 ratio.
- Step 2
Take a casserole deep dish and transfer the rajma-chawal mix, spreading it evenly.
- Step 3
Drizzle blended yogurt over the top.
- Step 4
Garnish with sliced avocado on one side.
- Step 5
Evenly garnish the remaining areas with sliced jalapenos, olives, cherry tomatoes, and fresh coriander sprigs.
Nutrition (per serving)
Nutrition (per serving)
Calories
617.0kcal (30.85%)
Protein
22.5g (45%)
Carbs
75.0g (27.27%)
Sugars
7.5g (15%)
Healthy Fat
17.8g
Unhealthy Fat
7.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the rajma is soaked overnight for better texture and faster cooking.
Adjust the spice levels according to your preference, especially the chilli paste.
Use fresh ingredients for toppings to enhance the flavor and presentation.
Prepare the dish ahead of time for picnics; it tastes great even when served later.
Serve the casserole warm or at room temperature for the best experience.
FAQS
Can I use canned kidney beans instead of soaking overnight?
Yes, you can use canned kidney beans to save time. Ensure they are rinsed and drained before use.
What can I substitute for Mexican chilli paste?
You can use any store-bought chilli paste or make your own using dried ancho or guajillo chillies.
Can I make this dish vegan?
Yes, replace ghee with vegetable oil and skip the yogurt or use a plant-based alternative.
How long can I store the casserole?
You can store the casserole in an airtight container in the refrigerator for up to 2 days.
Can I add more toppings?
Absolutely! Feel free to add more toppings like shredded cheese, diced bell peppers, or sour cream.
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Tarun Panjwani
(@cheftarun)
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity." Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not...
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