Rajma Chawal (Kidney Beans With Steamed Rice) is one of the
staple dishes in North India and after living
here for more than a decade it has become my soul food too. Delicious, filling and easy to make this dish is always a winner at my home. Here’s the recipe…
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| Rajma Chawal |
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| Rajma Chawal |
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| Rajma Chawal |
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| Rajma Chawal |
Recipe:
Ingredients:
- 300
gms Rajma/Kidney Beans soaked overnight in water (for atleast 10-12 hrs)
- 4
medium sized onions pasted
- 6-7
big cloves of garlic pasted
- 11/2
inch ginger pasted
- 2 red
tomatoes pasted
- 1 tsp
green chilli paste
- 1 tsp
cumin seeds
- 1 tsp
turmeric powder
- 2 tsp
Kashmiri red chilli powder
- 1 tsp
cumin powder
- 2 tsp
coriander powder
- Salt
and sugar to taste
- Mustard
oil as per requirement
Procedure:
Heat oil in a pressure cooker and splutter cumin
seeds/ jeera. Add the onion, ginger garlic, chilli paste and fry for 5 minutes.
Now add the tomato paste and continue frying. Add the powdered masalas, salt
and sugar. Fry well till the oil separates. Add rajma and
3 cups of water. Close the lid and let the whistle come for 15 minutes
on medium heat. Turn off the flame and let the steam escape fully before
opening the lid. Check the seasoning and serve with steamed rice and salad or
dry roasted papad....
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