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Home Dish Rajma Chaawal

Rajma Chaawal

Name: How to cook Rajma Chaawal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Rajma Chaawal

#indiankitchen Rajmaa Chaawal is a famous dish from the Punjabi cuisine. For this, rajmaa is cooked in an onion tomato gravy with some Punjabi spices and is generally preferred to be consumed with chaawal i.e. rice. Guests are served this dish with a dollop of butter to enhance it’s taste.

Ingredient

Food ration :

4-5 servings

Cooking time :

25 min

3/4 cup

Rajmaa (White Rajmaa)

2 cups

Water

1 cup (2 medium onions)

Onion Puree

1 1/4 cups (2 medium tomatoes)

Tomato Puree

heaped tbs Ginger Garlic Paste

1/2 tsp

Turmeric Powder

1 tsp

Spicy Red Chilli Powder

1 tsp

Kashmiri Red Chilli Powder

1 1/2 tsp

Coriander Powder

1/2 tsp

Punjabi Garam Masala

1 tbs

Kasuri Methi

To Taste

Salt

1 tbs

Homemade Ghee

1 tbs

Cream (Malai)

as needed

Chopped Coriander Leaves For Garnishing

Ghee As Required

Homemade Butter

3 tbs

Oil

1/2 tsp

Cumin

2-3

Cloves

2 sticks

Cinnamon (1″ each)

Black Cardamom

Bay Leaves

Cooking instructions

* Step 1

To make Rajmaa Chaawal, soak the rajma overnight or for about 8 hours. This will give about 1 1/2 cups soaked rajmaa.

* Step 2

Next morning, drain out all the water and transfer the rajma to a pressure pan.

* Step 3

Add 4 cups water and close the lid. Pressure cook for 8 whistles on high flame and then on low heat for 7-8 minutes.

* Step 4

In the meantime, heat a kadhai and add oil to it. When it heats up, add the whole spices.

* Step 5

When they splutter, add the onion puree and saute for about 4-5 minutes.

* Step 6

Add the ginger garlic paste and saute further for a few more minutes.

* Step 7

Next, add the tomato puree and the turmeric powder, red chilli powders, coriander powder.

* Step 8

Mix well and saute the mixture. Cover and cook on low heat, stirring occasionally till the mixture thickens and is well cooked.

* Step 9

Uncover and add the Punjabi garam masala cooked rajmaa with the water in which it was cooked.

* Step 10

Add salt to taste and water as required to get a medium thick gravy.

* Step 11

Bring it to a boil and check seasoning. Add the cream and some homemade butter or ghee at this stage and stir.

* Step 12

Slightly heat a small kadhai, switch off the heat and add the kasuri methi to it.

* Step 13

This will crisp up the methi leaves. Crush them into a fine powder with your fingers and add to the prepared gravy. Give it a good mix.

* Step 14

Garnish with chopped coriander leaves and serve this delicious Rajmaa with some Chaawal (Jeera Rice) topped with ghee, alongwith some salad of choice!