Rajma Chawal - How to make Rajma Chawal

Hellooooo, my wonderful readers and friends, How are you all? Hope u guys are done with thanksgiving and getting ready for Christmas. Here I'm after a long break (as usual) to the blogging world yet again to share some of my creations. Did I miss blogging? The answer would be No, as my time was packed with hand full of jobs and u know I've many health related reasons to worry about. Hence I thot of blogging only when it is possible, u know , comfort-ability matters. I don't have much drafts on hand so am gonna post whatever I've it right now, no matter the pics are worse it's gonna end here from now on. Thanks for all the visits my readers, sure means a lot. Now off to the recipe

Ingredients:

1 cup Rajma / Kidney beans
2 cups Cooked rice or Left over rice
1 no. Green chilly, chopped finely
1 tsp. Cumin seeds
1 tsp. Red chilli powder or to taste
2 tsp. Coriander powder
1/8 tsp. Turmeric powder
1 tsp. Amchur powder, optional
1 tsp, Ginger, grated finely
Salt to taste
1 1/2 tsp. Ghee or oil 
Coriander leaves to garnish
Water as needed

To make paste/puree:

1 no. Onion, medium sized
1 no. Tomato, medium sized



Instructions:

1. Soak the Rajma or Kidney beans over night and pressure cook for 4 to 5 whistles or until it is cooked soft and stay in shape. Heat a wide pan with ghee or oil for few seconds. Start with the cumin seeds, add it to the hot ghee so that it fries well. 
2. Add in the grated ginger, chopped green chillies. Scald well. Later dump in the puree mixture. Add all the spices like turmeric powder, red chilli powder, coriander powder and salt at the same time. Now mix everything together and cook on a low flame for 7 minutes. This gives ample time for the masala to get over the raw smell and gives nice aroma.
3. Later add in the cooked Rajma along with the water and combine well with the masala. Let it boil for 2 to 3 minutes. Finally add in the amchur powder and mix well. Simmer for few more minutes. Later add in the coriander leaves and mix well with the curry. Now mix the curry with the left over rice (I've used the left over's) or freshly cooked rice and mix together very well. Serve hot with some chips or raita.

Printed recipe:

How To Make Rajma Chawal

Prep Time : Over night soaking time + 5 mins | Cooking Time : 15 mins | Serves : 2 to 3 | Cuisine : Indian

Author : Shanavi | Copyright : www.kitchensecretsandsnippets.com

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PRINT THIS RECIPE

Ingredients:       

1 cup Rajma / Kidney beans
2 cups Cooked rice or Left over rice
1 no. Green chilly, chopped finely
1 tsp. Cumin seeds
1 tsp. Red chilli powder or to taste
2 tsp. Coriander powder
1/8 tsp. Turmeric powder
1 tsp. Amchur powder, optional
1 tsp, Ginger, grated finely
Salt to taste
1 1/2 tsp. Ghee or oil 
Coriander leaves to garnish
Water as needed

To make paste/puree:
1 no. Onion, medium sized
1 no. Tomato, medium sized

Instructions:

1. Soak the Rajma or Kidney beans over night and pressure cook for 4 to 5 whistles or until it is cooked soft and stay in shape. Heat a wide pan with ghee or oil for few seconds. Start with the cumin seeds, add it to the hot ghee so that it fries well. 
2. Add in the grated ginger, chopped green chillies. Scald well. Later dump in the puree mixture. Add all the spices like turmeric powder, red chilli powder, coriander powder and salt at the same time. Now mix everything together and cook on a low flame for 7 minutes. This gives ample time for the masala to get over the raw smell and gives nice aroma.
3. Later add in the cooked Rajma along with the water and combine well with the masala. Let it boil for 2 to 3 minutes. Finally add in the amchur powder and mix well. Simmer for few more minutes. Later add in the coriander leaves and mix well with the curry. Now mix the curry with the left over rice (I've used the left over's) or freshly cooked rice and mix together very well. Serve hot with some chips or raita.

Cheers,
Shanavi