Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rajma chawal. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Rajma Chawal is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Rajma Chawal is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook rajma chawal using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Rajma Chawal:
- Take 1/2 cup rajma (kidney beans)
- Prepare 2 tbsp oil
- Get 1/2 tsp cumin seeds
- Get 1 onion chopped
- Take 1 tomato chopped
- Make ready 2 tsp ginger garlic paste
- Prepare 1/4 tsp turmeric powder
- Prepare 1 tsp red chilli powder
- Get 1/2 tsp cumin powder
- Prepare 1/2 tsp coriander powder
- Prepare 1/2 tsp rajma masala powder
- Take 1/2 tsp garam masala powder
- Prepare To taste salt
- Take 1 tbsp chopped coriander leaves
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Instructions to make Rajma Chawal:
- Soak rajma overnight.
- Drain and wash it well.
- Transfer it to a pressure cooker with some water and a pinch of salt. Pressure cook it for 3-4 whistles. Keep aside and allow the steam to release of it's own.
- Heat oil in a wok. Add cumin seeds. When they sizzle add chopped onion and fry till brown. Add red chilli powder and turmeric powder. Saute for few seconds. Add ginger garlic paste and saute till the raw smell disappears. Add chopped tomato, salt and 1 tsp chopped coriander leaves. Cook until tomato turns soft. Next add cumin powder, coriander powder, rajma masala powder and cook till the spices become fragrant and oil starts leaving the sides of the wok.
- Now add in cooked rajma with it's stock or water in the cooker. Mix well and cook covered for 8-10 minutes or till it reaches the desired consistency.
- Finally add garam masala powder and chopped coriander leaves. Cover and switch off the flame.
- Serve warm plated with chawal (rice) at the centre and garnished with coriander leaves.
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