Producer: Mehak Pal Editor: Nisha Dubey
Rajma chawal is one of the most favourite dishes in a North Indian household. Try this tasty rajma recipe at home for dinner.
Ingredients Rajma - 500 gm Salt (As per taste) Water - 1/2 ltr Garlic, chopped - 4 cloves Ginger, chopped - 1 tsp Whole green chilli - 1 Refined oil - 2 tbsp Cumin seeds - 1/2 tsp Cloves - 3 Black/Brown cardamom - 2 Onion, chopped - 1 Tomato, chopped - 1 Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Coriander powder - 2 tsp Cumin powder - 1 tsp Few coriander leaves Butter - 2 tbsp Curd - 2 tbsp Lime juice - 1/2 tsp
Step 1 Soak the rajma overnight and pressure cook it.
Step 2 In a kadhai, mix the cooked rajma, half a litre of water, chopped garlic, chopped ginger, whole green chilli, and a little bit of salt for taste. Let it boil.
Step 3 While the rajma is boiling, heat some oil in another pan.
Step 4 Add to this cumin seeds, cloves, and brown cardamom. Saute, crackle, and fry these spices to release their flavors.
Step 5 Now, add the chopped onion. Saute till the onions turn brownish.
Step 6 Add to this the chopped ginger and chopped garlic. Saute them all together.
Step 7 Now, add turmeric powder, red chilli powder, coriander powder, cumin powder, and little salt for taste. Dry roast all the powdered spices. Mix them all well.
Step 8 Add a little bit of water to this onion-spice mix to bhuno the spices. Add the tomatoes. Add a pinch of sugar to balance the acidity.
Step 9 Mix the onions, tomatoes and spices well. Add some water to prevent the mix from drying out. Add the green chillies and some coriander leaves. Mix well for a minute or two.
Step 10 Add this spice mix to the kadhai in which the rajma was boiling. Add butter and curd. Mix them well with the rajma.
Step 11 Squeeze half a lime into the rajma. Cover it, lower the heat, and let the rajma simmer for about 10 - 15 minutes.
Step 12 Garnish rajma with coriander leaves and serve with rice.