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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!
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