Rajma Chawal Video Video by Tarla Dalal
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Rajma Chawal Recipe (Perfect Punjabi Rajma Chawal) Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
35 Mins
Total Time
60 Mins
Makes
3.00 servings
Ingredients
For Rajma Chawal
5 cups cooked long grain rice (basmati chawal)
1 cup big rajma (kidney beans)
2 to 3 bay leaf (tejpatta)
1 small stick cinnamon (dalchini)
salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
2 big cardamom (elaichi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 cup finely chopped onion
1 cup fresh tomato pulp
1/4 cup tomato puree
1 tsp turmeric powder (haldi)
1 tbsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
1/2 tsp garam masala
1 tbsp dry fenugreek (methi) leaves
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
For rajma chawal
- To make rajma chawal, soak the rajma in enough water for 8 hours. Drain.
- Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside.
- Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds.
- Add the garlic paste and ginger paste and saute on a medium flame for 1 minute.
- Add the onions and saute on a medium flame for 2 to 3 minutes.
- Add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally.
- Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally.
- Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally.
- Garnish with coriander and serve hot with steamed rice.
See step by step images of Punjabi Rajma Chawal, Instant Indian Pot Rajma
