The ever comforting Rajma chawal😌😌😌😌😋💘
This is one comfort soul food that is a must at my place at least once a week. The tangyness and softness of rajma mixed with garma garam chawal ohh ho ho it's the best.
Isse banne k liyeh jo samegri ki zarurat hai woh hai..
1. Cook Rajma: Take a cooker and put the soaked rajma, add water till the rajma is soaked along with 1/2 tsp haldi, chilli powder, salt and a pinch of Hing. Pressure cook the rajma for 3-4 whistles.
2. Meanwhile, create masala: While your cooker does its job, take a kadai and add 3-4 spoons of oil. Once the oil heats up add a pinch of Hing, finely chopped onions, ginger garlic paste, green chilli, haldi & chilli powder. Cook all of these till you see the onions nice and pink and little caramelized. Now add the tomato puree into the cooked onions along with daniya powder, cumin powder, garam masala and 1/2 cup water. Let this masala cook and fill your soul with the aroma of your creation.
3. Add cooked rajma: By now the rajma must have cooked and should be ready for you to add it to the masala. Smash half of the boiled rajma with the help of a matha(the thing you use to churn dahi). If you don't have a matha it's ok you can use your karchi😉. Now add these to the nice flavorful masala. Cover this up for 2-3 min on a medium flame. After 2 min open the lid, stir a bit and add some nice chopped coriander and drizzle some lime/pinch of amchur. Stir it again, cook for a min or 2 and serve it with nice steaming rice.😋😋😋
This is one comfort soul food that is a must at my place at least once a week. The tangyness and softness of rajma mixed with garma garam chawal ohh ho ho it's the best.
Isse banne k liyeh jo samegri ki zarurat hai woh hai..
- 1 cup overnight soaked rajma
- 1½ finely chopped onions
- 1 medium 🍅 ka puree
- 1 green chilli
- 1 spoon ginger garlic paste
- 1 spoon garam masala
- 1/2 tsp haldi
- 1/2 spoon chilli powder(u can add less than 1/2 depending on your spice🌶️🌶️ level)
- 3 spoon oil
- 1 tsp dhaniya powder
- 1 tsp jeera
- pinch of Hing
- pinch of amchur/1 tsp 🍋 juice
- salt
- chopped corriender
1. Cook Rajma: Take a cooker and put the soaked rajma, add water till the rajma is soaked along with 1/2 tsp haldi, chilli powder, salt and a pinch of Hing. Pressure cook the rajma for 3-4 whistles.
2. Meanwhile, create masala: While your cooker does its job, take a kadai and add 3-4 spoons of oil. Once the oil heats up add a pinch of Hing, finely chopped onions, ginger garlic paste, green chilli, haldi & chilli powder. Cook all of these till you see the onions nice and pink and little caramelized. Now add the tomato puree into the cooked onions along with daniya powder, cumin powder, garam masala and 1/2 cup water. Let this masala cook and fill your soul with the aroma of your creation.
3. Add cooked rajma: By now the rajma must have cooked and should be ready for you to add it to the masala. Smash half of the boiled rajma with the help of a matha(the thing you use to churn dahi). If you don't have a matha it's ok you can use your karchi😉. Now add these to the nice flavorful masala. Cover this up for 2-3 min on a medium flame. After 2 min open the lid, stir a bit and add some nice chopped coriander and drizzle some lime/pinch of amchur. Stir it again, cook for a min or 2 and serve it with nice steaming rice.😋😋😋
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/kandykurries: Let me know what you think about this recipe and stay updated on my latest creations.
/kandykurries: Let me know what you think about this recipe and stay updated on my latest creations.
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