10 March, 2019
RAJMA MASALA/RAJMA CHAWAL
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I and my both the sons like rajma chawal very much, Suresh never likes to have it in the restaurant, but eats a little when made at home. And I never use garlic in this recipe. I use chitra rajma and home made rajma masala powder in this recipe, so the flavor, aroma and taste are superb compared to the restaurant one. Also please do check rajma pulao and rajma paratha here on my blog.
Ingredients : measuring cup used – 250 ml, serves 4
- Rajma – 1 cup
- Water – 4 cups
- Onion – 1 big
- Tomato – 2 big
- Tamarind water – 1 tsp (or amchur or amla anything sour)
- Jaggery – 1/2 an inch piece
- Coriander leaves – 1/3 cup
- Salt to taste
Others :
- Ghee – 1 tbsp
- Cumin seeds – 1 tsp
- Black pepper corn – 1/2 tsp
- Ginger – 1 tsp
- Hing – 1/8 tsp
- Coriander powder – 1 tsp
- Garam masala powder – 1 tsp
- Cumin powder – 1/2 tsp
- Kashmiri red chili powder – 1 tsp
- home made rajma masala powder – 1 tbsp
PROCEDURE :
- Rinse well and soak rajma in enough water for overnight, morning drain all the water or (you can use the same water to cook rajma if using potable water)
- Heat 4 cups of water, add in soaked rajma and cook till 4 whistles (or as per your cooker requirement)
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- Make fine paste of onion and tomato separately
- Heat ghee in a pan, add in cumin seeds, black pepper corn, ginger, hing and stir well till roasted, then add in onion paste and saute till it releases nice aroma and turns light brown in color by adding sufficient salt
- Now turn the heat to low and add in coriander powder, garam masala powder, cumin powder, red chili powder and home made rajma masala powder , mix well and stir everything well on high heat for a minute
- Now add in tomato paste and sufficient salt, keep stirring till all the water evaporates and becomes dry
- Now add in cooked rajma along with water in which it’s been cooked, boil , cover and let it cook for 10 minutes on medium heat
- Add in tamarind water and jaggery combine everything again well, remove from the heat and sprinkle coriander leaves