Rajma chawal is something I make every weak!
It is a staple in every Punjabi house and I have learnt this fabulous recipe from my mum-in-law who is an excellent cook!
Rajma with some rice, raita and salad is a filling, healthy and nutritious meal.
I am not really a Dal person and love rajma as it is a refreshing change from the everyday dal.
A little bit of planning is required as you need to soak the rajma in water overnight before pressure cooking it.
In this picture, I have served rajma chawal with some beans n potato vegetable and some stuffed karela (bitter gourd).
Here is my mum-in-law's recipe with a slight modification of my own...
Preparation time: 15 mins
Cooking time: 30 mins
Serves: 6
Ingredients
2 Cups Rajma (Kidney Beans)
1 tbs Oil
1 Bay Leaf
2 tbsp chopped Ginger
2-3 Cloves of Garlic (optional)
2 Green Chillies
1/4tsp Turmeric Powder
1 tbs Red Chilly Powder
2 tbs Corriander Powder
1tsp Garam Masala Powder
4-5 Tomatoes
Salt to taste
Procedure
Soak Rajma in 6 cups of water for 6-8 hours or overnight.
Pressure cook the rajma with salt till soft . This take about 20 mins or 6-8 whistles.
Grind onions, garlic, ginger and green chillies with some water to make a smooth paste.
Blend tomatoes to make tomato puree.
Heat oil in a pan or kadhai and add the bay leaf.
Add the onion paste and cook till it turns golden brown.
Now add the tomato puree and cook till you see oil separating from the sides.
Add turmeric powder, red chilli powder, coriander powder and cook for 2-3 mins.
Now add the cooked rajma and some of the water in which the rajma was cooked.
Adjust salt and add garam masala powder.
Let it simmer for 8-10 mins. Add more water if required.
Serve piping hot with steamed rice, raita and salad.
TIP: Do not throw the water in which the rajma was cooked. It is full of Vit B and can be used as stock for soups and even in gravies.
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