Rajma Chawal – the easy way

by Vrinda Birla

 I have always been partial to Rajma the red kidney beans which is prepared as a gravy.

Some prefer to mix it and then serve.

What you would need:

  • ¾ cup of Rajma (red kidney beans)
  • 1 ½ cups of Chawal or steamed rice
  • Spices – A little bit of cumin seeds or jeera,
  •                A small bit of dalchini(cinamon bark)
  • ½ cup of chopped onions
  • 1 tbsp of sliced ginger pieces or 3/4 tbsp ginger powder
  • 1 or 2 green chillies finely chopped
  • ¼ tbsp turmeric powder
  • 1 tbsp Dhania or coriander powder
  • ½ tbsp black salt
  • 1 tbsp oil
  • Salt to taste
  • You could include 1 tbsp amchur or dried mango powder if  you have it

Making the Rajma:

–      Have the rajma soaked overnight to soften it.

–      Take a little oil (1 to 2 tbsp) in a pan.

–      Add the cumin seeds and cinamon and heat till they crackle.

–      Add onions and continue heating for a few minutes till the onions get light pink.

–      Add the green chillies and ginger and continue to saute the lot for two or three minutes

–      Take the soaked rajma with three cups of water, turmeric powder, coriander powder and salt.

–      Pressure cook them till four to five whistles.

–      Let the pressure release and then add to the cooked rajma, black salt and amchur and mix well.

–      Simmer this mixture and then add the rajma and further let it simmer cook till an aroma fills the place.

–      Remove from stove. Eat piping hot or slightly cooled Rajma with already cooked rice and have your fill.

[youtube http://www.youtube.com/watch?v=lAYmAyB3kLo?wmode=transparent&w=640&h=360]

Some like to mix even the rice, simmer a little and then eat the hot mix of Rajma Chawal.

Whatever mode you prefer, end result is a very delicious satisfying fill.

 Courtesy – www.tarladalal.com

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