Rajma Chawal Video

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The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour.

Recipe Description for Punjabi Rajma Chawal, Instant Indian Pot Rajma

Soaking time: 8 hours
Preparation Time: 25 mins
Cooking Time: 35 mins
Makes 3 servings
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Ingredients

For Rajma Chawal
5 cups cooked long grain rice (basmati chawal)
1 cup big rajma (kidney beans)
2 to 3 bay leaves (tejpatta)
1 small stick cinnamon (dalchini)
salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
2 big cardamoms (elaichi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 cup finely chopped onions
1 cup fresh tomato pulp
1/4 cup tomato puree
1 tsp turmeric powder (haldi)
1 tbsp chilli powder
1 tsp cumin seeds (jeera) powder
1 tsp coriander (dhania) powder
2 sliced green chillies
1/2 tsp garam masala
1 tbsp dry fenugreek (methi) leaves

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

For rajma chawal

To make {span class="bold1"}rajma chawal{/span}, soak the rajma in enough water for 8 hours. Drain.
Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside.
Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds.
Add the garlic paste and ginger paste and saute on a medium flame for 1 minute.
Add the onions and saute on a medium flame for 2 to 3 minutes.
Add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally.
Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally.
Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally.
Garnish with coriander and serve hot with steamed rice.