Rajma Chawal

• Soak rajma for overnight
• Soak basmati rice for at least an hour

Nutrition values are AI-estimated based on ingredients.

• 1 cup rajma
• 2.5 medium onions
• 1 large Bangalore tomato
• 1 small country tomato
• 1 cup basmati rice
• 1.5 teaspoons red chili powder
• 1/4 teaspoon jeera powder
• 1 teaspoon dhaniya powder
• 1/4 teaspoon hing
• 1/2 teaspoon ginger-garlic paste
• 1.5 tablespoons peanut oil
• Fresh coriander leaves
• Green chilies
• 1 teaspoon mustard oil
• A pinch of salt
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 5-6 cups water
• 2.5 glasses water
• Ghee (optional)
• Pickle (optional)

1. 1Place overnight-soaked rajma in a pressure cooker with 5-6 cups water, 1 teaspoon mustard oil, and a small amount of turmeric powder.
2. 2Cook the rajma on high flame for 3-4 whistles, then reduce to medium and cook for another 25 minutes, allowing pressure to release naturally.
3. 3Cook the soaked basmati rice with 2.5 glasses of fresh water in a pot, initially on medium flame until water boils and is absorbed, then covered on low flame until fluffy.
4. 4Blend chopped Bangalore and country tomatoes into a smooth puree.
5. 5Mix red chili powder, jeera powder, and dhaniya powder with a little water to form a spice paste.
6. 6Heat 1.5 tablespoons peanut oil in a kadai, add 1/4 teaspoon hing, then sauté the finely chopped onions until golden brown.
7. 7Add 1/2 teaspoon ginger-garlic paste and sauté for about a minute until fragrant.
8. 8Pour the spice paste into the kadai and cook, stirring, until the raw smell disappears and oil separates.
9. 9Add the tomato puree and cook until it thickens and oil fully separates.
10. 10Pour the cooked rajma with its liquid into the gravy and mix thoroughly.
11. 11Add 1 teaspoon garam masala to the simmering gravy, adjusting consistency with water if needed.
12. 12Garnish with freshly chopped coriander leaves and green chilies.
13. 13Serve hot Rajma Chawal with sliced red onions, a fresh green chili, and pickle, optionally with ghee.

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