Rajma Chawal

Published On August 2, 2017
In Article
By Ruchika
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Prep Time
360 minutes
Cook Time
60 minutes
Difficulty Level
Intermediate

Ingredients

Rajma/ kidney beans - 2 cups
Onions (chopped) - 3/4 cup
Tomatoes (pureed) - 1 cup
Ginger garlic paste - 1 tablespoon
Ghee - 2 tablespoons
Kashmiri red chilli powder - 2 teaspoons
Garam masala - 1.5 teaspoon
Bayleaf - 2
Cinnamon stick - 1 inch
Big caramom - 1
Cloves - 2-3
Rice - 2 cups
Water - 4 cups (for rice)
Cumin - 2 teaspoons
Ghee - 1 tablespoon
Salt (to taste)
Water - 6 cups (for rajma)
Lemon juice - 2 teaspoons

Instructions

RAJMA - Soak rajma for 6 hours or overnight. Boil rajma with water and salt for 20 minutes.
In the meantime, dry roast cinnamon, bay leaf, cardamom and cloves. Let it cool and make powder of these spices.
In a wok, add 2 tablespoons of ghee and heat it. Add ginger garlic paste and saute for a while. Then add chopped onions and saute.
When the onions change its color to golden brown, add tomato puree. Saute till it releases ghee.
Add the powdered spices, kashmiri red chili powder and garam masala. Mix well.
Add boiled rajma without its water and simmer the gas for 10 minutes. Add the rajma water and cook on a low flame for another 10 minutes.
RICE - Wash rice and soak in 4 cups of water for 10 minutes.
In a pan, heat 1 tablespoon of ghee and then add cumin seeds. Add soaked rice, water and salt. Mix well.
Add lemon juice and cook for around 10 minutes or till the rice gets cooked.
Yummy rajma chawal is ready to be served.

Servings : 5
Ready in : 420 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Ruchika

Hi! I am Ruchika, mother to a two year old, Hridyansh, married to a wonderful person, Vineet and live in Haryana, travelling around different cities. A banker by profession and a foodie by heart. It is a humble attempt at sharing my passion for food. You will definitely find lot of easy recipes in this space. I have no formal training in food photography. So, please bear up with me. Suggestions to improve this are always welcome and Feedback is always appreciated.