Rajma Chawal Video by Tarla Dalal Video by Tarla Dalal
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Rajma Chawal Recipe (Punjabi Rajma Chawal) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
23 Mins
Total Time
33 Mins
Makes
4.00 servings
Ingredients
For Rajma Chawal
1/2 cup rajma (kidney beans) , soaked overnight and drained
3 cups cooked rice (chawal) or leftover rice
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup sliced onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup chopped tomato
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
For rajma chawal
- To make rajma chawal, heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
- Allow the steam to escape before opening the lid.
- Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
How to pack
- Allow the rajma chawal to cool completely, and pack in an air-tight tiffin box.
See step by step images of Rajma Chawal, Punjabi Rajma Chawal
