Rajma Chawal Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian| Recipe Reference: Tarla Dalal
Steamed Rice – 1 cup
Rajma – 1/2 cup
Big Onion – 1 small
Tomato – 2 medium
Ginger – 1 tsp finely chopped
Red Chilli powder – 1 tsp
Coriander powder – 3/4 tsp
Amchur powder(Dried Mango powder) – 1/2 tsp
Coriander Leaves – 3 tsp finely chopped
Salt – to taste
Oil – 3 tsp
Jeera – 1/2 tsp
Cinnamon – 1/4 inch piece
Cloves – 2
Green Chilli – 1 finely chopped
- Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles,dont drain water…Set aside.Puree the tomatoes without adding water.
- Keep the tomato paste aside.Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger saute for for a second then add onions and fry till translucent.
- Then add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few mins, simmer and cook.
- Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle.Once pressure releases,give a quick stir then garnish with coriander leaves and switch off.Add cooked rice and give a quick stir.
Mix with hot steamed rice and enjoy rajma chawal!
- In the orginal recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma. But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavour and texture.If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in orginal recipe itself.
- You can have the gray with rotis or phulkas too, tastes great!
- The curry should be semi thick only then it hold together well with steamed rice.
- Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
- Adjust spice level according to your taste.