Rajma Chawal is a meal in itself,
capturing the nutrition and taste of authentic Indian cuisine. Extremely
popular up north, this dish is a must have at every house and restaurant.
Rajma chawal (red kidney beans with rice) is a vegetarian delight, its rich
flavor and appetizing aroma has something special to offer. This dish is
undoubtedly the main attraction on the dining table.
It is espeially cooked in cities like
Delhi, Chandigarh
and
Jaipur.
|
Rajma
Dried kidney beans: 200 gms, Water: 1 litre, Red chilli powder: 1/2
tsp, Turmeric powder: 1/2 tsp, Ghee: tbsp Ajwain: 1/2 tbsp, Coriander
seeds: 2 tbsp, Cumin seeds: 01 tbsp, Fennel seeds: 1/2 tsp, Chopped
ginger: 2 tbsp Garam masala: 1 tsp, Tomatoes (chopped): 2 tbsp, Fresh
coriander (chopped): 5 gms and Salt: to taste. |
 |
Method For rajma
Soak dried rajma in water for at least eight hours. Boil till beans are
soft and tender but not broken. Drain and keep aside. Save the water it
is cooked in. Grind the coriander seeds, cumin seeds, fennel seeds and
ajwain seeds to a powder. Heat ghee in a pan and sauté ginger.
Add red chilli powder, turmeric powder, chopped tomatoes and ground
powder and mix well. Now add the rajma and the water it was boiled in.
Now add the salt and garam masala. Garnish with fresh coriander. |
