Rajma chawal - traditional method

Name: Rajma chawal - traditional method
Total time: 1200 s
Yield: 3 serving
Cuisine: American
Ingredients: 1 tablespoon cumin; 1 cup finely chopped onions; 1 cup grated tomatoes; 1 tablespoon ginger garlic paste; 2 green chillies; 2 tablespoon Cooking oil; 1 tablespoon turmeric powder; 1 tablespoon chilli powder; 2 tablespoon cumin powder; 1 tablespoon coriander powder; Finely chopped coriander leaves for garnishing; 3 cup rajma; Salt as per taste

Mona Lisa @cook_17244588

United States

Rajma chawal - traditional method

Mona Lisa @cook_17244588

Saved

Ingredients

20 minutes

3 serving

1 tablespooncumin
1 cupfinely chopped onions
1 cupgrated tomatoes
1 tablespoonginger garlic paste
2green chillies
2 tablespoonCooking oil
1 tablespoonturmeric powder
1 tablespoonchilli powder
2 tablespooncumin powder
1 tablespooncoriander powder
Finely chopped coriander leaves for garnishing
3 cuprajma
Salt as per taste

Saved

Steps

20 minutes

1

Soak the rajma for 8 hours and boil the soaked rajma in a pressure cooker for 3 whistles.
2

Take a pan and add oil to heat. Put cumin seeds. After it sprinkles add chopped onions to it. Saute it well till it becomes translucent.
3

Add the slits green chillies to it. Add Ginger garlic paste and saute well till the raw smell goes off it.
4

Add the tomato puree and saute well. Then add coriander powder, chilli powder, cumin powder, salt, turmeric powder.
5

Mix the masala well and cook for 2 min.
6

Add the boiled rajma and cook for 15 min in medium heat. Add water as required. Put off the flame when done and garnish it with coriander leaves.