Rajma Chawal


Rajma Chawal is one of the most popular dishes in North India. I love cooking north indian dishes…and this particular dish I’ve learnt from my friend’s cook. This recipe is very easy and simple to prepare…n yes of course tastes yumm !

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Ingredients :

1. Steamed Rice –  1cup

2. Rajma – 1 cup (soaked overnight & drain the water)

3. Tomato – 4 ,medium sized ( puree them without adding water )

4. Onion , chopped- 2, big sized

5. Ginger , finely chopped – 2tsp

6. Dhaniya Powder – 1 1/2 tsp

7. Red chilli Powder – 2 tsp

8.  Salt – as required

9. Amchur Powder – 1 tsp

10. Green Chillies – 2 , finely chopped

11. Jeera – 1tsp

12. Cloves – 4

13. Cinnamon stick – 1/2 inch

Method:

Pressure cook the soaked rajma for about 3 to 4 whistles and keep aside. Kindly do not drain the water.

Heat oil in a pressure cooker and add Jeera, Cinnamon stick, cloves and green chillies. To this add finely chopped ginger and saute for few seconds and add onions . Fry these till pink.

To this add the tomato puree . Mix well . Now, add Red chilli powder, dhaniya powder ,amchur powder and salt. Cook till there is no raw smell. Then, simmer and allow it to cook for some more time. Add the rajma along with the cooked water. Bring it to a boil and pressure cook for 1 whistle. Check if the curry is semi thick in gravy.

Once done, garnish with coriander leaves and serve hot with steamed rice.

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