Rajma Chawal is a scrumptious primary course formula. It contains great nature of sugar and protein that can suit your taste. This well-known Punjabi cooking is cherished by individuals of all age gatherings. Rajma Chawal is ideal for a Sunday informal breakfast or on a social gathering with family and companions. It is cooked by utilizing fixings like rajma (kidney beans) rice, onions, tomatoes and mélange of flavors. So feel free to experiment with this recipe.
- 1 cup of rajma / red kidney beans,
- 1 cup of rice, cooked,
- 1 large onion, sliced thin,
- 1 tomato, sliced,
- ½ tsp of jeera,
- 1 piece of Indian cinnamon, powdered,
- 1 piece of ginger, grated,
- 2-3 green chilies, chopped, or red chili powder,
- ¼ tsp of turmeric powder,
- 1 tbsp of coriander powder,
- 1 tsp of amchur (dried mango powder),
- 1 tsp of chaat masala,
- 2 tbsp of oil,
- Salt to taste.
HOW TO MAKE RAJMA CHAWAL
1. Soak the rajma for something like 7 to 8 hours overnight. Weight cook for 6 whistles until delicate yet not soft. Put aside.
2. Heat oil and include the cumin seeds. When they sizzle and start to change shading, include the onions. When they turn pink, include the powdered cinnamon, ginger, and green chilies. Fry for 2-3 mins.
3. At that point include the coriander powder, amchur, and turmeric. Blend well and cook for another 3-4 mins. My onion-masala blend is red since I utilized red chili powder rather than green chilies.
4. Include the cooked rajma alongside the water used to cook it in and the cut tomato. Blend well and let simmer for 4 to 5 mins.
5. At the point when the gravy thickens a bit, include the chaat masala and salt. Blend well, convey to boil again and turn off the gas.
6. Add cooked rice and mix slowly.
7. Garnish with chopped coriander leaves and serve warm with some plain yogurt.