Rajma Chawal is a staple for for Punjabi’s and it’s all heart. If you have lived in north, you know a true punjabi will delay anything to have Rajma Chawal even if it is about having it for breakfast. Rajma is red kidney beans which can be had with roti but it has a special charm with rice. It is also served as street food in Delhi (sweet nostalgia) and I am drooling already while typing this.
Need –
- Rajma – 3 cups – soaked overnight or longer
- Onion – 1 large – chopped
- Tomato – 4
- Rajma masala – 3 tsp
- Ginger garlic paste – 1 tsp
- Turmeric powder – 1 tsp
- Red chilli powder – 2 tsp
- Salt
- Bay leaf – 2
- Jeera – 2 tsp
- Cardamon – 2 pieces
- Cinnamon – 1 – finger size
- Amchur – 1 tsp
- Ghee
- Water
- Ginger – julienne
- Coriander leaves – handful
Process –
- Soak the rajma at least overnight or one whole day. Drain the water and pressure cook with 5 cups of water till soft. Keep the water
- In a pan take ghee, temper jeera , bayleaf, cardamon and cinnamon . Add the ginger garlic paste and cook till raw smell goes.
- Meanwhile puree 3 tomatoes and half onion . Chop the remaining half onion and 1 tomato.
- Add the chopped item to the ginger garlic paste and sauce till tomatoes go mushy. Now add the puree and all spices. Cook till oil starts leaving and appears on the sides.
- Now add the cooked rajma and salt. Bring to a boil. Using a masher or the back of the ladle mash a few rajma to thicken the gravy. If you think it still needs to thicken add some cream or a teaspoon of chickpea flour. Add the julienne ginger and coriander
- Serve hot with rice , lemon , chilli and onions.
TamarindtoAmchur 