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Home Dish Rajma Chawal

Rajma Chawal

Name: How to cook Rajma Chawal - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Rajma Chawal

#Rajma is my favourite from #childhood, used to get excited when Rajma used to be cooked at home. I love it with Roti but my hubby more with Rice 😀. I have mixed Two types of Rajma and Kali Dal. If one type of Rajma is available you can simply cook with it only. I like mixing it as and when Rajma and dals are available. ** Sometimes I use whey water and some veg stock also if available.

Ingredient

Food ration :

3-4 servings

Cooking time :

1 hour

180 gms

Kashmiri (small sized) Rajma

70 gms

Big sized Rajma

50 gms

Black Lentil/ Kali Dal / Chilka wala Urad Dal

1/2 Tsp+ 1/2 tbsp

Ginger paste

1/2Tsp+ 1/2 tbsp

Garlic paste

1 Tsp

Mustard oil

Onion Chopped (100 gms)

180-200 gms

Tomato pureed

1 Tsp

Cummin/ Jeera powder

1 Tsp

Coriander/ Dhania powder

1/2 Tsp

Turmeric powder

1/2 tbsp

Kashmiri LAL Mirch powder

as per taste

Salt

1/2 Tsp

Garam masala powder

Bay leaf

3-4 tbsp

Ghee

1/2 Tsp

Kasuri Methi

as required

Red stuffed pickle masala

as needed

Water

1-2 tbsp

Fresh cream

Garnish and serve

As Per Required

Cilantro Chopped

As Per Required

Dollop of Butter

Cooking instructions

* Step 1

Wash and soak the Rajma and daal overnight, add the first portion of ginger garlic paste, mustard oil, baking soda and add water to it. Now you can either cook it slowly for one and half hour to two hours or until the beans & dal becomes soft and mushy or pressure cook it for 6 to 7 whistles.

* Step 2

Once cooked, heat ghee in a Kadai and add tejpata/ bay leaves and the chopped onion and saute it, then add ginger garlic paste and saute, after adding the turmeric, Kashmiri Lal Mirch, jeera, dhania powder, salt as per taste and saute it, then add the tomato puree and bhuno it more, add little water so that the masala doesn’t get burned, cook till the masala gets separated from the ghee, then add the cooked Rajma and add water if needed and cook it for sometimes.

* Step 3

Then add pickle masala, Garam masala, and Kasuri methi by rubbing between the palm, cook till you reach the desired consistency, add hot water as and when required. While serving add a dollop of butter, green coriander/ cilantro chopped and have it with rice/ roti/ paratha whatever you like to have with. Enjoy!

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