Rajma chawal

Name: Rajma chawal
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rajma; 1 onion; 2 tomatoes; as needed Ginger,garlic, chilli; as per taste Salt; Pinch hing; 1/4 tsp cumin seeds; 1/4tsp Turmeric powder; 1 tsp Coriander powder; 1/2 tsp chilli powder; 1/4 tsp gram masala; 1/4 tsp kasuri methi; 1 tbsp oil; 3-4 cup water or as per requirement; As required Chopped Coriander Leaves

Neha Dua @cook_90450

#boxweek19
#rajma

My kids favourite food, rajma chawal. Rajma masala is usually a weekend affair that is perfect for a Sunday lunch at home. In Punjabi homes, they often make rajma chawal, where the flavorful rajma curry is served with rice.

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Ingredients

35-40 minutes

4 servings

1 cuprajma
1onion
2tomatoes
as neededGinger,garlic, chilli
as per tasteSalt
Pinchhing
1/4 tspcumin seeds
1/4tspTurmeric powder
1 tspCoriander powder
1/2 tspchilli powder
1/4 tspgram masala
1/4 tspkasuri methi
1 tbspoil
3-4 cupwater or as per requirement
As requiredChopped Coriander Leaves

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Steps

35-40 minutes

1

Soak 1 cup rajma in enough water to cover them. Soaking should ideally last for 8 to 9 hours, so I usually soak them the night before I cook.
2

Once the beans are well soaked, discard the soaking water.
3

Add the rinsed and drained kidney beans to a pressure cooker.
4

Add 3.5 cups of water and salt. Pressure cook the rajma for 5-6 whistle. Or depends on quality of rajma.
5

Chop 1 large onion, 2 large tomatoes and make the crushed ginger+garlic+green chili paste.
6

Heat oil into a kadai,Keep the heat to low or medium-low.
7

Add cumin seeds first and let them crackle and get browned.
8

Then add the finely chopped onions.Stir and begin to sauté them on medium-low to medium heat.
9

Light browning of the onions is also fine.Lower the heat and add the ginger, garlic and Chilli paste.Stir and sauté for 5 to 10 seconds on a low heat or until the raw aroma of ginger-garlic goes away.
10

Add the finely chopped tomatoes.Mix very well.Sauté for 2 to 3 minutes until the tomatoes become soft on a medium-low to medium heat.
11

Add turmeric powder, chilli powder, coriander powder, pinch of hing, gram masala, Salt.Mix again very well.
12

Continue to sauté the whole masala until masala realised oil.
13

Now add boiled rajma.On a low to medium-low heat, simmer without a lid for 10 to 12 minutes or more until the curry thickens slightly. The rajma curry should not be watery.
14

The Punjabi rajma masala has to thicken and the curry has to be of the right consistency, which is neither too thick nor thin.
15

Further add roasted and crushed kasuri methi.Switch off the heat. Garnish with chopped coriander.
16

Serve your completed rajma masala with rice.