Name: Rajma Chawal recipe by ananya gupta at BetterButter
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 4
Ingredients: 1 and 1/2 cup Rajma; 3 cups water for boiling rajma; 1 tsp salt for boiling rajma; For Curry:; 4 medium size tomato puree; 2 big onion chopped; 1-inch ginger peeled and chopped; 2 green chilli deseeded chopped; 5-6 Cloves of garlic peeled; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp amchur powder; Salt to taste; 4 tbsp mustard oil/ any oil; 1 bay leaf; For garnishing:; 1 bunch chopped fresh coriander; For boiled rice:; 1 cup rice; 3 cup water; 1 tsp Salt; 2 green cardamom; 1 tbsp ghee

ABOUT Rajma Chawal RECIPE

The combination of Rajma and Chawal is a top favourite in North Indian's list as well as Nepalis. Rajma is prepared with red kidney beans in a thick gravy with onion and tomato puree, with many whole Indian spices. Some of the best Rajma grow in Jammu region of J&K, Himachal Pradesh and Nepali hills.

Ingredients Serving: 4

1 and 1/2 cup Rajma
3 cups water for boiling rajma
1 tsp salt for boiling rajma
For Curry:
4 medium size tomato puree
2 big onion chopped
1-inch ginger peeled and chopped
2 green chilli deseeded chopped
5-6 Cloves of garlic peeled
1 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp amchur powder
Salt to taste
4 tbsp mustard oil/ any oil
1 bay leaf
For garnishing:
1 bunch chopped fresh coriander
For boiled rice:
1 cup rice
3 cup water
1 tsp Salt
2 green cardamom
1 tbsp ghee

Instructions

First, wash Rajma 2-3 times in running water and soaked it overnight or at least 7-8 hours one day before.
Wash and soaked rice in water for 30 minutes
Heat a pan add ghee when it's hot enough add cardamom fry it.add 3 cups water ley it boils.Add rice cook it till rice fully cooked.Strain all water ..Keep it out in a bowl.add 1 tsp ghee and keep it aside.
Now preparing Rajma :
In a cooker add Rajma with soaked water..Add salt boil Rajma at least 20 minutes or till it becomes tender..If after 20 minutes it's not cooked properly add little more water and cook it for more 10-15 minutes but we want tender and soft cooked Rajma.
Meanwhile, we chopped and pureed tomato.
Chopped onion, ginger garlic and chilli and puree it.. keep it aside
Heat mustard/oil in a cooker or heavy bottom pan.
Add bay leaf
Add cumin seeds add Onion, ginger garlic chilli puree.
Saute it till raw smell goes.add all spices chilli powder, turmeric, coriander powder, and mix well.
Add tomato puree mix well.Cook it till oil leaves sides.
Add cooked Rajma with boiled water..Add salt, garam masala, amchur powder, adjust spices.Mix well.
Give one whistle or cook it as till gravy thicken.
Rajma is ready ..Garnish it with chopped cilantro and squeeze lemon juice.
Serve hot with a plate full of rice.Soulful food.Enjoy it with rice chapati or naan

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