Recipe to make Rajma Chawal
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| Recipe to make Rajma Chawal |
Ingredients for Rajma:
1. 1.5 cups rajma, kidney beans.
2. 1 big onion
3. 1 inch piece of ginger.
4. 4-5 pieces of garlic.
5. 1 teaspoon salt, or to taste.
6. ½ teaspoon turmeric, haldi and red chili powder.
7. 1 teaspoon dhania powder.
8. 1 big tomato.
9. Small piece of cinnamon.
10. 2 cloves.
11. 4-5 black peppers.
12. 1 black cardamom.
13. 2 tej paans, Bay leaves.
14. ¼ cup curd or yogurt.
15. 1.5 table spoon cooking oil or ghee.
16. 2 table spoons of smooth cream for decoration.
How to prepare rajma:
1. Soak rajma for 8-10 hours.
2. Coarse grind cinnamon, black peppers, cardamom and cloves.
3. Cook
rajma in a pressure cooker, with the ground spices in step 2 and bay
leaves (tej paan), until 5 whistles or they are thorough cooked and are
soft to bite.
4. Grind garlic, ginger to a fine paste. If you are using ginger-garlic paste instead, add 1 teaspoon of paste in ingredients.
5. Now grind onion and tomato separately.
6. Heat the oil/ghee in a frying pan.
7. Add ground or paste of ginger-garlic.
8. Fry till paste is mild pink.
9. Add onion paste.
10. Fry till light brown.
11. Add tomato paste/puree.
12. Fry further till brown.
13. Add salt, turmeric, dhania powder and red chili powder.
14. Pour cooked rajma in this gravy.
15. Add ¾ glass of water.
16. Boil for 5-7 minutes or until the gravy is thick as desired.
17. Decorate with cream and coriander and serve with steamed jeera rice.
How to prepare steamed jeera rice:
1. 1 cup basmati rice.
2. 1 table spoon pure ghee.
3. 1 teaspoon salt.
4. 1 tea spoon jeera.
5. 2 cups of water.
6. Wash and soak rice in 2 cups of water for three hours.
7. Add salt and cook in a rice cooker.
8. If cooked in a pressure cooker, cook for 1.5 whistles, that is, complete 1 whistle and switch off the flame just before 2nd whistle.
9. Heat ghee in a small frying pan.
10. Fry jeera in the hot ghee,
11. Pour is over cooked rice.
12. Serve steaming hot.
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