Rajmah chawal,salad with namkeen Lassi

Name: Rajmah chawal,salad with namkeen Lassi
Yield: 2servings
Cuisine: Indian
Ingredients: 1/2 katori Rajmah; 200 g Rice basmati; 1 Onion finely chopped; 4 tbsp Tomato purée; 1/2 tsp each ginger garlic paste; 1/2 tsp salt,1/4tsp turmeric powder; 1/2 tsp red chilli powder; 1 tsp rajmah masala powder; as needed Sprinkle little coarinder leaves; 1 green chilli slits

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

#zero oil

Rita Mehta ( Super chef ) @cookvidmehtarita

Punjab settled in Kerala

#zero oil

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Ingredients

1/2 an hour

2servings

1/2 katoriRajmah
200 gRice basmati
1Onion finely chopped
4 tbspTomato purée
1/2 tspeach ginger garlic paste
1/2 tspsalt,1/4tsp turmeric powder
1/2 tspred chilli powder
1 tsprajmah masala powder
as neededSprinkle little coarinder leaves
1green chilli slits

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Steps

1/2 an hour

1

Soak rajmah overnight or u can soaked in hot water if u want to make unexpectedly for 3 hours
2

Hot 1/2 cup of water add chopped onion stir till soft add ginger garlic paste stir till raw smell goes off add tomato purée stir little.
3

Add all dry spices and mix well add 2 cups of water and add rajmah cook till done after one whistle put on slow heat for 15 mins when cool again check and if need water add water. Again keep like this again for 15 mins
4

If gravy is not thick u little mash with wooden spatula take a bowl and garnish with hung curd ginger julliets and coarinder serve with boiled rice
5

Clean and Soak the rice for 15 minutes
6

Boil till soft and drain excess water I pour in a silicon cake mould to give a shape after set I unmould in another plate and serve with rajmah and Lassi enjoy this zero oil rajmah chawal really yummy.