Rajma Chawal

• Soak rajma for overnight

Nutrition values are AI-estimated based on ingredients.

• 1 cup rajma
• 2 and half onion, chopped
• 1 cup basmati rice
• 2.5 glass water to boil rice
• 1 big Bangalore tomato, chopped
• 1 small country tomato, chopped
• 1.5 tsp chilli powder
• 1/4th tsp jeera powder
• 1 tsp dhaniya powder
• 1/4th tsp hing
• 1/2 tsp ginger garlic paste
• 1 tsp garam masala
• 2 green chilli
• 1/4th tsp turmeric
• Little corriander
• 1 tbsp oil
• Mustard oil
• Water

1. 1Wash basmati rice thoroughly under running tap water, then place in a pot with 2.5 glasses of water and cook on a separate burner.
2. 2Finely chop 2 medium red onions and cut one red tomato, then grind it into a smooth paste using an electric mixer grinder.
3. 3Place the pre-soaked rajma into a pressure cooker, add additional water to fully submerge the beans, and cook for 25 minutes, waiting for 3 whistles before reducing the flame to medium.
4. 4Heat peanut oil and mustard oil in a kadai, then add the finely chopped onions and green chilies, and sauté until translucent.
5. 5Add ginger garlic paste to the onions and cook for a minute.
6. 6Mix chilli powder, jeera powder, dhaniya powder, hing, and turmeric with a little water, then add to the kadai.
7. 7Add the ground tomato paste to the kadai and cook until the oil begins to separate.
8. 8Add garam masala to the curry base.
9. 9Once the rajma is cooked and pressure released, carefully open the pressure cooker and pour the cooked rajma with its rich, dark red cooking liquid into the simmering curry base in the kadai.
10. 10Stir gently, simmer for 8–10 minutes, and keep on low flame to allow flavors to meld.
11. 11Garnish with fresh coriander and serve hot with the fluffy white basmati rice, topped with the rajma curry, freshly sliced red onions, and whole green chilies.

These instructions are our analysis of the original video. Watch on YouTube →