Rajma chawal - Not just a food
Author: PM (FavCounter)
Recipe type: Main
Cuisine: Indian
Serves: 2-3 people
- 1 cup kidney beans/rajma
- 2 onions, medium size
- 2 large tomatoes
- 2 teaspoons ginger paste
- 1.5 teaspoons garlic paste
- 2 teaspoons cumin seeds
- 2.5 teaspoons coriander powder
- 2 teaspoons red chilli powder
- ½ teaspoon asafoetida/hing
- 1.5 teaspoon garam masala
- 1.5 teaspoons turmeric powder
- 1.5 tablespoons butter
- 1 tablespoon fresh cream
- Salt as needed
- Water as needed
- Wash kidney beans and then soak kidney beans in water for approx 10 hours
- Now boil it in a pressure cooker till 6-7 whistles (preserve stock-water for further use)
- Then heat butter in a kadai and add cumin seeds, garlic paste & ginger paste and saute till raw aroma goes away
- Add coriander powder, red chilli powder, turmeric powder, hing, garam masala and salt, now stir to mix with other spices
- Now add finely chopped onion and tomatoes and cook till it releases oil
- Add cooked kidney beans and combine with spices and cook for another 3-4 mins
- Now pour stock water what is used for boiling kidney beans, add some more if needed and boil for next 6-7 mins, adjust gravy
- Then add fresh cream and mix
- Now serve this with plain rice or jeera rice
Recipe by FavCounter at https://favcounter.com/rajma-chawal-rajma-masala-rice/
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