Rajma Chawal

Ingredients

Rajma - 1 bowl

Ghee - 2 tsp

Cinnamon Stick - 1

Cumin Seeds - 1 tsp

Bay Leaf - 1

Red Chillies - 2

Cardamom - 2

Diced Onions - 1 bowl

Ginger & Garlic Paste - 1 tsp

Tomato Pulp - 1 bowl

Turmeric Powder - 1 tsp

Coriander Powder - 1tsp

Kashmiri Lal Mirch - 1 tsp

Salt Per Taste

Garam Masala - 1tsp

Coriander Leaves - 2 strand

Rice - 250 g

Instruction

1. To begin, soak rajma overnight and then boil it until it becomes soft and mushy.

2. Next, in a pan, heat ghee and add cinnamon stick, jeera seeds, bay leaf, red chilies, and cardamom.

3. Add chopped onions and wait until they turn slightly brown, then incorporate ginger-garlic paste.

4. Add tomato pulp and cook until the oil separates. Add turmeric powder, salt, coriander powder, Kashmiri Lal Mirch powder, and cumin powder. Mix the ingredients well.

5. 

Subsequently, add the boiled rajma and let it simmer.

6. Meanwhile, in a pressure cooker, combine rice and water, and cook until it whistles four times.

7. Additionally, top the rajma with Kasuri methi, coriander leaves, and garam masala.

8. Finally, your homestyle rajma chawal is ready. Serve it hot and enjoy with chutney. Yummmmm!