RAJMA CHAWAL

Rajma Chawal is often cooked in a Punjabi house. This recipe of one pot rajma is an extremely fascinating and magnificent recipe. This dish requires no grinding and no frying at all.

RAJMA CHAWAL

1 and half cup rajma/red kidney beans, soaked overnight

2 medium sized onions, finely chopped

4-5 medium sized tomatoes, finely chopped

1 and half tablespoon ginger-garlic, chopped

1 or 2 green chillies, chopped

1 tsp cumin seeds

½ tsp red chili powder or as required

½ tsp turmeric powder (haldi)

1 tsp punjabi garam masala powder or as required

1 tsp dry mango powder/amchur or as required

3 tbsp butter, preferably white butter or 3 tbsp oil or ghee

6 to 7 cups water

Salt or rock salt as required

Some coriander leaves for garnish

METHOD OF PREPARATION

  • The onions and the capsicum should be sliced.
  • Smooth paste of ginger, tomatoes, garlic, green chilies, coconut, cloves, cinnamon, and jeera powder should be made.
  • The rice should be cleaned and washed. You should soak the rice for 20-25 minutes in a pan. You should heat ghee or oil.
  • The bay leaves and the cumin seeds should be fried.
  • Sliced onions should be added and browned.
  • The sliced capsicum should now be added and it should be cooked for 2 to 3 minutes.
  • The masala paste should be measured in a measuring cup. It should be added.
  • 4 cups of paste would be required for 2 cups of rice.
  • You should add water if the yield of the paste is less.
  • Salt should be added and it should be covered and cooked till it is done.
NOTES

Rajma being cooked in a pot or pan: The Rajma should be soaked for 8-9 hours. It should be drained and rinsed with fresh water. Enough water should be boiled in a huge pot. Rajma and salt should be added. It should be covered and cooked for about 45 minutes to 1 hour and more, if required. It consumes a lot of time to cook Rajma if it is not cooked in a pressure cooker.