Rajma Chawal by Delicious Recipe

 

Ingredients

• To Boil Rajma
• 1 cup rajma/red kidney beans
• water as required
• ½ teaspoon salt

Rajma Gravy

• 3 tablespoons oil
• 2 tablespoon ginger garlic paste
• 3 onions finely chopped
• 3 tomatoes pureed
• 1 teaspoon kashmiri red chilli powder
• 1 tablespoon coriander powder
• ¼ teaspoon turmeric powder
• water as required
• salt to taste
• ½ teaspoon garam masala
• 1 teaspoon kasuri methi
• 2 tablespoons fresh coriander
• 1 tablespoon ghee/clarified butter

Rice

• 1 tablespoon ghee/clarified butter
• 1 star anise
• 2 cloves
• 1 small cinnamon stick
• 2 bay leaves
• 5-6 black pepper corns
• 1 cup rice
• 1 ½ cup water
• salt to taste

Steps In Making

To Boil Rajma

• Soak the rajma over night in warm or normal water.
• Add rajma,water and salt in a pressure cooker. Cover the lid, put the whistle and cook on medium flame for quarter-hour or until it turns soft.

Rajma Gravy

• In a heavy and large  pot heat oil and then add ginger garlic paste. Sauté for a moment or until it turns golden brown.
• Addd finely chopped onions and cook for 12-15 minutes or until they get a pleasant brown colour. Add some water if needed.
• Then add tomato puree and mix well. Cover the lid and cook for 12-14 minutes or until the tomatoes are perfectly cooked. Once done the masala will reduce in size and release oil from the edges .
• Then add kashmiri red chilli powder and sauté for a minute.
• Now add turmeric powder and coriander powder and cook for one more minute, add some water if needed.
• Add the boiled rajma and mix well. Cover and let it simmer on a medium flame for 4-5 minutes for better flavour.
• Then add water we had used to boil the rajma. Mix well and let it simmer for quarter-hour that the masalas are perfectly cooked and also the gravy becomes thick.
• Now finally add salt, garam masala, kasuri methi, fresh coriander and a spoonful of ghee. Mix well. Rajma is ready.

Rice

• Soak rice for 30 minutes in water.
• Now Heat ghee in a pressure cooker and then add cloves, bay leaf, black pepper corns ,star anise, and cinnamon stick. Sauté for few seconds.
• Add soaked rice, water and salt. Mix well.
• Pressure cook till 1 whistle. Open the lid.
• Serve hot with rajma.

Recipe Notes

• Always soak rajma overnight, they'll take less time to cook.
• Use red and fully juicy tomatoes for the rajma, they will add great flavour and colour to the rajma.