Rajma Chawal is staple food in many Indian homes. Rajma is loved by many but it’s not as tasty as the restaurant when cooked at home, isn’t it? Trust me, this is the most easiest and yummiest Rajma recipe ever. After trying this, you will add it to your daily menu for sure, we promise!
Rice and Rajma
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Ingredients:
Rajma (soaked for over 5 hours) – 1 cup
Tomato (finely chopped) – 4
Onion (finely chopped) – 2
Ginger – 1 inch
Garlic – 8 cloves
Turmeric powder- 1/4 tsp
Green chilly – 4
Oil – 2 tbsp
Coriander leaves – 2 tbsp
Dhaniya powder – 1 tsp
Red chilli powder – 1tsp
Hing – 1 pinch
Salt – to taste
Method:
Pressure cook soaked rajma for 2 whistles. After pressure releases, continue to cook on low flame. Make sure to change water while cooking. Don’t use the soaked water for cooking as well.
Rice and Rajma
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Take a kadai and add oil. Add hing to it. When this turns aromatic, add chopped onions, minced garlic and ginger, chopped green chillies and fry. Once this changes color add chilly powder, turmeric, dhaniya powder and salt. Give it a good mix. Add tomatoes and mix well. Now the tadka is ready. You can add garam masala if you wish.
Add this masala tadka to the slow cooking rajma. Adjust salt if you need more. Add chopped coriander and give a boil. Enjoy Rajma with steamed rice or jeera rice. Some love it with phulkas as well.