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    Home » Vegetarian Side Dishes » Rajma Chawal Recipe ~ Step by Step

    Rajma Chawal Recipe ~ Step by Step

    Published: Sep 15, 2012 · Modified: Sep 23, 2020 by Srivalli · 6 Comments

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    There are certainly some recipes that kindle your memories. Rajma has always been that for me. Be it my Gujju friend, whose Mom used to make delicious Rajma, or my neighbor who used to make either Rajma or Channa with Chawal. Memories of that taste will forever remain fresh. Maybe I have tried it or not, yet the taste remains fresh and the quest till on.
    Infact so much so that I have got in touch with both those friends of mine and verified the recipe. Yet the memory is always strong. Maybe it's got to do with what I call the first time experience. Anyway, that happens for the first remains so fresh and unsurpassed in my mind right, the same way the taste of Rajma chawal will always be fresh.

    Not to say this didn't turn out great. It was so delicious. Maybe I should have remembered to make the rice in rice cooker than the pressure cooker.

    Rajma Chawal 

    Ingredients Needed

    Rajma - 1 cup
    Bay leaf - 2 small
    Salt - 1/2 tsp
    Oil few drops

    For the paste:
    Onion - 1 big
    Garlic - 2 big cloves
    Ginger - 1/2" piece
    Green chillies - 2 long
    Coriander - few leaves

    For the gravy

    Roasted Cumin Powder - 1/2 tsp
    Salt to taste
    Butter - 1 tsp
    Oil - 2 tsp
    Tomato, puree - 1 big
    Red chili powder - 1/2 tsp
    Coriander powder - 1/2 tsp
    Turmeric powder a pinch
    Garam Masala - 1/2 tsp

    How to make Rajma

    Soak a cup of beans over night. Change water couple of times. In a pressure cook, transfer the beans, add twice the amount of water along with salt, bay leaf and a few drops of oil. Pressure cook for 4 -5 whistles or till the beans are soft. Allow for the pressure to subside.

    Meanwhile for the gravy, grind to a coarse paste all the ingredients for the paste, except tomato.

    Wash and puree the tomato.

    Heat a non stick pan, add butter and oil, then add cumin powder, saute for a min, then add the ground paste. Saute till the oil leaves the masala

    Next add the tomato puree, salt and turmeric. Simmer and let cook it cook for few mins.

    Now add Coriander powder, red chilli powder. After few mins, add the cooked beans and combine everything well. Add water and bring to boil. When the gravy thickens, finally add the garam masala and remove.

    It may take about 10 mins or so for the gravy to thicken

     
    For the Rice:
    Rice - 1 cup
    Jeera - 1 tsp
    Bay leaf - 1
    Salt to taste
    Ghee - 1/2 tsp
    Water - 2 cups
    Wash and soak the rice for 10 mins.
    In a pressure cooker take all the ingredients and pressure cook for 2 whistles.
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    Rajma Chawal Recipe ~ Step by Step

    Course Main Dish - Gravies
    Cuisine Punjab
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Vendaya Keerai Sadam | Methi Rice
    Ganesh Chaturthi Greetings ~ 2012 | Vinayaka Chavithi Subhakanshalu | Festival Dishes for Ganesh Chaturthi »

    Reader Interactions

    Comments

    1. divya says

      September 15, 2012 at 6:45 pm

      oh so yummy.....mouth watering

      Reply
    2. Rev says

      September 15, 2012 at 7:02 pm

      very nice Rajma Chawal. the Rajma looks perfectly done.

      Reply
    3. Susan Deborah says

      September 17, 2012 at 10:05 am

      Dear Valli,

      I received this in my inbox and I made it today. Wow! It was yummy and my husband and I couldn't stop licking our lips. I'm so glad I subscribed and that I get every recipe on my mobile.

      Thanks a bunch, dear Valli. You rock!

      Joy always,
      Susan

      Reply
    4. Priya says

      September 17, 2012 at 12:11 pm

      Nutritious and very much inviting foods.

      Reply
    5. Happy Cook / Finla says

      September 17, 2012 at 2:42 pm

      I love rajma and this looks so good.

      Reply
    6. lisa says

      July 02, 2013 at 10:32 am

      Excellent, I was in hunt for a good rajma recipe and I think I will be making it this weekend, let you know soon.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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