Chitra Rajmah

Name: Chitra Rajmah
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 bowl Chitra Rajmah; 2 tbsp Cooking Oil; 1/2 tsp Cumin seeds; 1/8 tsp Asafoetida; 2 Bay leaf; 1 Onion; 2 Tomatoes; 1 inch piece Ginger; 6 pods Garlic; 2 Green chilli; 2 tbsp Chopped coriander leaves; as required Salt to taste; 1/2 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1/2 tsp Coriander powder; 1/2 tsp Rajmah masala; as required Water

Aruna Thapar @Arunathapar27

New Delhi

#win #wk2
This type of rajma gets its name from the Hindi word due to subtle red lines that run across the surface of each bean. The bean itself is white, and so the white and red form of the bean is beautiful to look at. When cooked, chitra beans are softer than red beans. This type of rajma is an excellent source of protein and vitamins and an ideal lunch or dinner in winters.

Aruna Thapar @Arunathapar27

Saved

Ingredients

30 minutes

4 servings

1 bowlChitra Rajmah
2 tbspCooking Oil
1/2 tspCumin seeds
1/8 tspAsafoetida
2Bay leaf
1Onion
2Tomatoes
1 inch pieceGinger
6 podsGarlic
2Green chilli
2 tbspChopped coriander leaves
as requiredSalt to taste
1/2 tspTurmeric powder
1/2 tspRed chilli powder
1/2 tspCoriander powder
1/2 tspRajmah masala
as requiredWater

Saved

Steps

30 minutes

1

Wash rajmah thoroughly in running water 2-3 times and Soak in water for 4 hours.
2

Now transfer it in a pressure cooker and add salt and pressure cook till 5 minutes after first whistle. Switch off the flame and let pressure releases automatically.
3

Peel, Wash and chop onion, ginger and garlic. Chop tomato and green chilli also. Transfer it in a mixer and grind to a fine paste.
4

Heat oil in a wok. Add cumin seeds and when cumin seeds splutter add asafoetida and bay leaf and saute for 30 seconds. Now add grinded paste in it and cook on low flame till oil leaves the sides of wok.
5

Now add salt, red chilli powder, turmeric powder and coriander seeds powder and mix well and cook for 2 minutes.
6

Keep on stirring continuously till it is done.
7

Now transfer this masala in pressure cooker in which rajmah is boiled. Adjust the consistency of water by adding water if necessary. I have added 1 cup of water. Place the lid and cook for 5 minutes again after first whistle. Switch off the flame and let pressure releases automatically.
8

Now open the lid and add rajmah masala and chopped coriander leaves and mix well.
9

Serve hot with chapatti or rice garnished with chopped coriander leaves.