Rajma chawal

Name: Rajma chawal
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For rice:; 1 cup rice; 2 cups water; For rajma:; 1/2 cup rajma; 1 cup water; 1 large onion; 1 large Tomato; 6-7 garlic cloves; 1 inch ginger; 1/4 tsp garam masala; 1/2 tsp coriander powder; 1 tbsp oil; 1/2 tsp jeera; 1 green chilli; 1 tsp turmeric powder; to taste Salt; 2 tbsp chopped fresh coriander leaves

Richa Vardhan @apnirasoi

Mumbai

#week2of5
Rajma chawal is a very popular lunch or dinner item in North India especially among Punjabis.
I also love the taste of rajma cooked in rich gravy of onion and tomato covered with flavourful spices. Rajma goes fantastic with rice and is perfect for lunch.

Richa Vardhan @apnirasoi

Saved

Ingredients

35 minutes

4 servings

For rice:
1 cuprice
2 cupswater
For rajma:
1/2 cuprajma
1 cupwater
1large onion
1large Tomato
6-7garlic cloves
1 inchginger
1/4 tspgaram masala
1/2 tspcoriander powder
1 tbspoil
1/2 tspjeera
1green chilli
1 tspturmeric powder
to tasteSalt
2 tbspchopped fresh coriander leaves

Saved

Steps

35 minutes

1

To cook rice: add rice and water in a pressure cooker and wait for 2 whistle on medium flame. Let the pressure release and the open the lid. Serve hot with rajma.
2

Soak the kidney beans for 8-10 hours. Then wash well.
3

Take the soaked beans, water, turmeric powder and salt in a cooker and cook on a medium flame till it gives 6 to 8 whistles. The beans should be completely cooked.
4

To make gravy, chop onions, tomatoes, and ginger-garlic. Heat oil in a pan, add cumin seeds. Add onions and fry them for 3 minutes until they turn pink. Add ginger, garlic, turmeric powder and salt and fry for 2-3 minutes. Then add tomatoes and fry. When the tomatoes start melting, then lightly press from the back of the spoon.
5

Now mix this gravy with Rajma in the cooker. Add garam masala and coriander powder and mix well. Add 1-2 tablespoons of water. Cook the kidney beans on medium heat for 2 whistles. Garnish with coriander leaves and serve with rice.