10 March, 2019

RAJMA MASALA/RAJMA CHAWAL

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)

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