Rajma Chawal is my all-time favourite dish. When I first started learning how to cook, this was the first recipe I wanted to master. It’s the perfect comfort food for me, and I just love it. I know that many people already know how to make Rajma, but I still wanted to share this recipe because it’s a beautiful feeling for Rajma lovers to watch and enjoy.
Ingredients:
- 2 cups Rajma
- 2 Onions
- 2 Tomatoes
- 1 tbsp ginger garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- Salt
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander powder
- Fresh coriander chopped
Procedure:
- Soak Rajma overnight
- In a pressure cooker, add the rajma along with 4 cups of water and some salt. Close the lid and pressure cook for about 10-12 whistles or until the rajma becomes soft and cooked.
- Meanwhile,grind onion and tomatoes.
- In a pan, heat some oil and add onion and tomato puree. Saute until it is reduced and starts leaving oil from the sides.
- Add the ginger garlic paste and saute for another minute or until the raw smell disappears.
- Add the red chilli powder, turmeric, garam masala, cumin, coriander powder and salt. Mix well and cook for a minute or two.
- Add the cooked rajma along with the water it was cooked in, to the pan. Mix well and let it come to a boil.
- Mash some of the rajma with the back of a spoon to thicken the gravy.
- Cover and simmer for about 10-15 minutes or until the gravy thickens and the rajma absorbs the flavors.
- Garnish with chopped fresh coriander and serve hot with rice.
Mitahara 