Make The Perfect Rajma-Chawal With These Simple Tips

[{"selector":"#anim-6a40be1d-f6e4-4e1a-966e-0b0a0d9ec98c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(34.179687404002955%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-f8cde49f-491d-40a4-8e0e-1fec0859eeb0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-6f2a66a0-ab21-4922-9e31-6a9738a1e283","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Rajma chawal is the comfort food of thousands of people. It is eaten as lunch, dinner and as therapy. Here are some easy tips to make the best rajma chawal.

Tip 1

[{"selector":"#anim-8f17bcd0-0529-4869-bdd1-5219caa5a7c6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-403809b2-70bd-4857-8eb3-53a967b0dc16","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-74624567-0e0a-4bdb-8e48-28168a70fbf4","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c7836932-8285-449d-987d-d8fb94ed301d","keyframes":{"transform":["translate3d(0px, 173.61115%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak the rajma overnight before cooking. It takes a lot of time to get cooked and soaking helps cut down cooking time.

Tip 2

[{"selector":"#anim-37654349-31d5-4d26-af16-6f3340eba03d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-1.0658141036401503e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bd706bab-3fcd-4382-896a-183e7c18d59b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-86bc32b2-974d-4e35-a1df-7c1c52e6db0b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b3036119-aea7-4769-a9bd-52f608c0311a","keyframes":{"transform":["translate3d(0px, 173.61115%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Use a pan to cook rice instead of pressure cooker. Drain the extra starch from the pan. It helps make your rice grains non sticky.

Tip 3

[{"selector":"#anim-edeac7da-2be7-433c-be31-22c69d414850 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-835edb31-f69a-4374-b16a-10598a6442ad","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-27dec3d0-b2b2-45b0-8b01-1182f630e967","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0bdfd03c-0538-4b88-88cc-b3e3158024f7","keyframes":{"transform":["translate3d(0px, 173.61115%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Serve the rajma chawal with gren chillies, cucumber and onons. Garnish with a lemon. They enhance the taste of the dish.

Tip 4

[{"selector":"#anim-bacb5f0a-2a2d-4a01-9fa2-4dd388650e1a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6a810d17-8938-42ff-bf11-b9a8bc102381","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e0203763-f10e-45f4-9478-deee35210f5b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1a90469b-05d4-4b0d-b16a-def824167ec5","keyframes":{"transform":["translate3d(0px, 215.74970%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The tadka for the rajma is very important. It should have amchoor powder for that extra kick.

Tip 5

[{"selector":"#anim-449f726d-e3c3-4473-8ad7-19585036ccb9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-5c7f1efb-3e5c-4d1b-92e7-cff408f22b11","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-13105ad5-44f8-46d5-8479-2719f3f14fd0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6969cd7-4900-4cb4-ac82-8e5dba2b1cfd","keyframes":{"transform":["translate3d(0px, 215.74970%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Do not discard the water that was used to boil rajma. It adds flavour to the gravy, so use it to cook.

[{"selector":"#anim-0ddd907c-8079-4b92-879f-33f38d37ee92 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More