Rajma chawal

Name: Rajma chawal
Cuisine: Indian
Ingredients: 1 cup rajma; 1 tsp salt or (as per taste); 2 tomatoes; 2 green chilies; 1 inch ginger piece grated; 3-4 cloves garlic; 2 onions finely chopped; 2-3 tbsp ghee; 1 pinch asafoetida; 1/2 tsp cumin seeds; 1 piece cinnamon; 1/2 tsp turmeric powder; 1.5 tsp coriander powder; 1/2 tsp red chili powder; 1/2 tsp garam masala; 2-3 tbsp Green coriander (finely chopped)

Ruchika Anand @FYS_feed_your_soul

#ATW3
#thechefstory
Indian curries

Ruchika Anand @FYS_feed_your_soul

#ATW3
#thechefstory
Indian curries

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Ingredients

1 cuprajma
1 tspsalt or (as per taste)
2tomatoes
2green chilies
1 inchginger piece grated
3-4 clovesgarlic
2onions finely chopped
2-3 tbspghee
1 pinchasafoetida
1/2 tspcumin seeds
1 piececinnamon
1/2 tspturmeric powder
1.5 tspcoriander powder
1/2 tspred chili powder
1/2 tspgaram masala
2-3 tbspGreen coriander (finely chopped)

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Steps

1

Oak the rajma in water for at least 8 hours.
2

Wash the soaked rajma and add 2 glasses of water, asafoetida, cinnamon and salt according to taste, close the lid of the cooker and keep it on the gas to cook.
3

Let it cook till on low flame for 7-8 whistles
4

Heat ghee in a pan and add cumin seeds. After the cumin turns brown, fry the grated ginger, garlic, and finely chopped green chilies.
You can also make a paste of all these.
5

After frying a little, add chopped onion and fry till it turns brown.
6

When the onions are fried well, then add turmeric powder, coriander powder, and red chili powder and stir and, now add tomato paste, and fry the spices until oil starts floating on the spices. Now add the pureed tomato and sauté.
7

When the pressure of the cooker is released, take out the rajma and separate the water. Reserve the water for later use).
8

Add the dried rajma to the prepared masala and roast it like this for 5-7 minutes so that the masala coats the rajma.
9

Now add boiled water of rajma and cook till it becomes slightly thick.
10

When the gravy is cooked, add garam masala powder to the rajma and garnish with green coriander.
Serve Hot rajma with rice, chapati, or naan