Rajma Chawal

Name: Rajma Chawal
Total time: 30600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup red kidney beans (rajma); 2 medium sized onion chopped; 6 garlic pods chopped; 1 inch ginger grated; 2 tomatoes chopped; 1/2 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp red chili powder; 1 tsp garam masala/rajma masala; 1 tsp black pepper powder; As Per Taste Salt; 1 tbsp oil; 1 tbsp butter; As Required Coriander leaves for garnishing

Shradha Nema (foodgazin') @foodgazin

Mumbai

#WDC #CookpadIndia
Rajma Chawal is a soulful and comforting food. This women's day I would dedicate this recipe to my sweet younger sister.
Apart from being a foodie and a great cook, she is a working woman too. She spent a few years in Delhi before moving to Canada. She always said that the streets here are filled with the smell of aloo Paratha, rajma chawal and roasted chicken and soya chaps, and panipuri. She started cooking when she was in the hostel. Now she cooks a lot of varied dishes apart from Indian to continental and Mediterranean too.
But one thing she is fond of eating is rajma chawal.
She says it is a quick meal and full of protein. This is her version of rajma chawal. A quick easy meal and delish too. .
She is just not my sister but a mentor and a friend too. She balances her professional and personal life truly well. With women like her, there is so much inspiration around.
Wishing a very Happy Women's Day to you my dearest sister❤️❤️❤️😘😘😘
Much love ❤️

Shradha Nema (foodgazin') @foodgazin

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Ingredients

8 hr 30 min

2 servings

1 cupred kidney beans (rajma)
2 medium sizedonion chopped
6garlic pods chopped
1 inchginger grated
2tomatoes chopped
1/2 tspturmeric powder
1 tbspcoriander powder
1 tspred chili powder
1 tspgaram masala/rajma masala
1 tspblack pepper powder
As Per TasteSalt
1 tbspoil
1 tbspbutter
As RequiredCoriander leaves for garnishing

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Steps

8 hr 30 min

1

Wash the rajma and soak them overnight or for 6 – 8 hours.
2

Throw away the water in which the rajma was soaked. Do not use this water as this causes indigestion. Add rajma and 3 cups of water in a pressure cooker and cook them for 20 to 30 minutes till the rajma are soft and tender or till 3 whistles.
3

Take a small bowl to add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt, rajma masala, and pepper. Mix all the spices well.
4

Take a heavy bottom pan and heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turn golden brown in color. Add the garlic and green chili, cook for a minute. Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minutes till the mixture leaves oil.
5

Add the cooked rajma along with butter and one cup of water. Let it cook for 8-10 minutes on the low flame.
6

Take it out in a serving bowl and garnish it with coriander leaves. Serve hot with plain steamed rice.

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Shradha Nema (foodgazin') @foodgazin

on March 06, 2022 12:51

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.