Rajma refers to red kidney beans and Chawal is the Indian name for rice. Rajma Chawal is easily one of the most famous north Indian delicacies made with red kidney beans cooked in a delicious gravy served with hot steaming rice. Rajma together with rice i.e. Rajma Chawal is one of the most appreciated combinations in North India.
Rajma is an Indian speciality dish, a curry that is made using red kidney beans prepared in a thick onion and tomato gravy with the use of an assortment of whole spices and spice powders.
This dish traces its origin to the North Indian state of Punjab where Rajma is popularly had in combination with steamed rice to form a regular Punjabi staple referred to as Rajma-chawal, although rajma may be eaten as a side dish along with Roti, Paratha, Nan and other breads too.
INGREDIENTS
For pressure cooking:
1 cup rajma
1 bay leaf
1 black cardamom
1 tsp salt
4 cup water
Other ingredients
1 tbsp ghee / clarified butter
1 tsp cumin / jeera
1 inch cinnamon
5 cloves
1 onion (finely chopped)
1 tsp ginger garlic paste
1 chilli (slit)
2 cup tomato pulp
¼ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp aamchur / dry mango powder
½ tsp garam masala
½ tsp salt
1 tsp kasuri methi (crushed)
2 tbsp coriander (finely chopped)
PREPARATION
In a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
now add 2 cup tomato pulp.
cover and cook for 10 minutes, or until the oil is separated.
further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
saute until the spices turn aromatic.
add in cooked rajma and mix well.
cover and simmer for 15 minutes or until the curry thickens.
now add 1 tsp kasuri methi, 2 tbsp coriander and mix well.
