Rajma Chawal is a complete meal by itself and teamed with a raw salad or Kachumber is sheer bliss!! A North Indian delicacy it’s rich creamy texture is a delight!
- 250 gms rajma
- 3 large onions chopped fine
- 3 tomatoes chopped
- 5 flakes garlic
- 2 inch piece ginger
- 1 tbsp Everest Tikhalal chilly powder
- 2 tsps coriander powder
- 1 tsp Everest garam masala
- A pinch of turmeric
- 1 tsp jeera
- 2 tbsps ghee
- 3 tbsps oil.
- Coriander leaves.
Wash and soak the rajma overnight. Pressure cook and keep aside.
Heat oil n ghee mixture. Add the jeera and after it splutters add the chopped onion and ginger garlic which has been ground to a paste. Roast till the raw smell goes off and the onions are translucent . Add the garam masala, coriander powder, turmeric and roast for a minute. Add the chilly powder , toss and add the tomatoes. Roast till mushy. Add the cooked rajma, and salt and boil well so that all the flavours are infused. Garnish with coriander leaves.
Note: The recipe for Chawal is Jeera Rice included in the category ‘Variety of Rice preparations’ in this website.
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