Rajma Chawal
Rajma Chawal also known as rajma masala is a most popular dish of North India made with kidney beans,onions,tomatoes,indian spices and herbs.This dish is easy to make for a healthy and quick meal.Serve it with rice and fresh curd.In Indian cuisine,a lot of different types dal are eaten regularly as they are the main source of protein & fiber for vegetarians.
Ingredients
- 2 tsp Cooking Oil
- 2 tsp Ghee
- ¾ cup Red Kidney Beans (8hrs water soaked)
- 3 cup Water
- 1 medium Tomato (chopped)
- 1 medium Onion (thinly sliced)
- 1 cup Fresh Coriander (chopped)
- ¼ cup Fresh Mint Leaves (chopped)
- 1 inch Ginger (finely chopped)
Spices
- 1 tsp Red Chilli Powder
- 1½ tsp Coriander Powder
- ½ tsp Turmeric Powder
- ¼ tsp Garam Masala
- 1 Bay Leaf
- 1 Cardamom Pod
- Salt to Taste
Instructions
Step 1
- Add ¾ cup rajma to a large bowl and rinse them well a few times in lot of water. Pour fresh water and soak for at least 8 hours. Soaking helps to soft cook them well.
Step 2
- Add soaked rajma along with water in the pressure cooker directly add 1/2 tsp of red chilli powder and salt.Pressure cook for 3 to 4 whistles on a medium flame.Rajma has to be soft cooked yet hold there shape.Keep boiled rajma strained water aside for making gravy.
Step 3
- Heat a pan add oil and ghee on a medium heat.Add bay leaf and cardamon.
Step 4
- Then add chopped ginger and let them crackle.
Step 5
- Then add sliced onions and let it soften on medium flame.
Step 6
- Add chopped tomatoes keep on stirring while sauteing them,for uniform cooking.
Step 7
- Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, and garam masala powder.
Step 8
- On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base. This masala paste will become glossy, thicken and leave the sides of the pan.
Step 9
- Add chopped coriander leaves and mint leaves.
Step 10
- Add boiled Rajma strained water to make the gravy.Finally add rajma to the gravy.
Step 11
- Boil it on low heat add garam masala and salt.Stir it and saute it for 2 to 3 minutes.
Step 12
- Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha.You can garnish with some mint leaves and onion rings when serving.The rajma chawal combo makes for a filling, heathy and a comforting meal.
Video
Notes
While pressure cooking the rajma if you adding salt then later taste the gravy before adding more salt to it.
