Delhi Style Rajma Chawal At Home
By Vidushi Singh
Rajma chawal is a simple yet delicious meal. Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates.
Ingredients
1 cup red kidney beans ( rajma) 2 onions (finely chopped) 6 cloves of garlic (chopped) 1 tbsp ginger (grated) 2 green chilies (finely chopped) 2 tomatoes (grated) 1 tbsp coriander leaves (finely chopped) 1 tsp red chili powder 1/2 tsp turmeric powder 1 tsp black pepper 1 tsp coriander powder 1 tsp garam masala Salt to taste 1 tsp butter 1 tbsp oil
Step 1
After washing, soak the rajma for 6 to 8 hours, overnight. Now take a pan add the soaked Rajma in a pan with 3 cups of water salt.
Step 2
The rajma should be soft and tender after 20 to 30 minutes of cooking. Now gather all the spices.
Step 3
In a small bowl along with the salt, combine pepper, cumin, turmeric, and coriander powder.
Step 4
Heat a kadai add oil, cook the pinions golden brown. Stir in the garlic and green chill, and cook for one minute.
Step 5
Next, add the spice mixture from the bowl along with the ginger and tomatoes. Sauté for 7-8 minutes or until combination starts to release oil.
Step 6
Add one cup of water, butter, and the cooked rajma. Cook it on a low burner for 30 minutes.
Step 7
Rajma grows tastier as it cooks for a longer period of time because all the spices are incorporated.
Step 8
Now Mash a tablespoon of Rajma now using a ladle. This will make the gravy thicker.
Step 9
Adjust water in the gravy accordingly. Let it to simmer for five minutes over a low temperature with the lid open.
Step 10
Place it in a serving bowl and top it with fresh coriander and onion, Serve hot with steamed rice.
