Rajma Chawal Recipe
Rajma chawal is one of my favourite dish….it is very nutritional and healthy….it tastes good….It is one of the flavour from punjab……..
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinHealth IndexHealthy
Interest GroupEveryday
Ingredients
For Rajma Ingredients:
1 cup red kidney beans soaked overnight
3 cups water
1 big onion
1 bay leaf (optional)
1 tsp chopped ginger
1 tsp chopped garlic
pinch of asafoetida(optional)
pinch of turmeric powder
1 tsp cumin seeds
1 tsp red chilli powder
2 big tomatoes finely chopped
1/4 tsp of ground garam masala (2 cloves,1/2″ cinnamon and 1 green cardamom)
1/2 tsp cumin pwd
1 tbsp coriander pwd
1 1/2 tbsps oil or ghee(clarified butter)
salt to taste
chopped fresh coriander leaves for garnish(optional)
--------------------------------------------------------------------------------------------------------
For Jeera Rice Ingredients:
1 cup long grain rice or basmati rice
1 tbsp ghee
1 tbsp cumin seeds
1 bay leaf
1/4 tsp sugar
1/4 tsp clove-cinnamon powder
1 1/2 cups water
salt to taste
Directions
For Rajma:
Wash the kidney beans and soak in water overnight.Next morning, pressure cook until soft or cook in a large pot of water till soft.Remove half a cup of cooked beans, crush coarsely and keep aside.
Grind onion, ginger and garlic to a very fine paste.
Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.Mix well.
Add the tomatoes and cook till ghee seperates.
Add the cooked whole beans along with the residue water left while pressure cooking it.Cover and cook for 3 mts.
Add the crushed kidney beans and a cup of water.Mix well.Add garam masala and cook till required gravy consistency.
Garnish with chopped coriander leaves.
Serve hot with steamed rice,jeera rice,chappatis or phulkas.
--------------------------------------------------------------------------------------------------------
For Jeera Rice :
Wash rice well and soak in water for 20 minutes.
Heat ghee in a heavy vessel.Add the cumin seeds and let them turn brown.
Add the bay leaves and fry for few seconds.Add sugar and drained rice(keep aside the drained water)gently stiring for a mt.
Add spice powder and salt.Mix.Add water and bring to a boil.
Cover and cook on simmer till rice is cooked and water evaporates and see that each grain is separate.
Serve hot with rajma or any curry of your choice.
Wash the kidney beans and soak in water overnight.Next morning, pressure cook until soft or cook in a large pot of water till soft.Remove half a cup of cooked beans, crush coarsely and keep aside.
Grind onion, ginger and garlic to a very fine paste.
Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.Mix well.
Add the tomatoes and cook till ghee seperates.
Add the cooked whole beans along with the residue water left while pressure cooking it.Cover and cook for 3 mts.
Add the crushed kidney beans and a cup of water.Mix well.Add garam masala and cook till required gravy consistency.
Garnish with chopped coriander leaves.
Serve hot with steamed rice,jeera rice,chappatis or phulkas.
--------------------------------------------------------------------------------------------------------
For Jeera Rice :
Wash rice well and soak in water for 20 minutes.
Heat ghee in a heavy vessel.Add the cumin seeds and let them turn brown.
Add the bay leaves and fry for few seconds.Add sugar and drained rice(keep aside the drained water)gently stiring for a mt.
Add spice powder and salt.Mix.Add water and bring to a boil.
Cover and cook on simmer till rice is cooked and water evaporates and see that each grain is separate.
Serve hot with rajma or any curry of your choice.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
