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Photo of Rajma Chaawal by Ms. Falguni Kapadia at BetterButter
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Rajma Chaawal

Oct-04-2015
Ms. Falguni Kapadia
0 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Rajma Chaawal RECIPE

Spicy, delicious if prepared carefully, with Chaawal it can be heavenly.

Recipe Tags

  • Veg
  • Everyday
  • North Indian
  • Main Dish

Ingredients Serving: 5

  1. 500 gm - rajma ( Red Kidney bean )
  2. 1/2 litre - Water
  3. 4-5 pieces - garlic chopped
  4. 1 - green chilly
  5. 1/2 tsp - ginger chopped
  6. Salt to taste
  7. For the tempering:
  8. 2 tbsp - refined oil
  9. 2 - tomatoes chopped
  10. 1 - onion chopped
  11. 1 - green chilly finely chopped
  12. 5 cloves - garlic chopped
  13. 3 tbsp - curd
  14. 1 tbsp - butter
  15. 1/2 tbsp - cumin seeds
  16. 1/2 tbsp - cloves
  17. 1 tsp - cumin powder
  18. 1 tsp - red chilli powder
  19. 1 tsp - ginger chopped
  20. 1 tsp - coriander powder
  21. 1/2 tsp - turmeric powder
  22. 1/2 tsp - salt
  23. 1/2 tsp - lime juice
  24. Coriander leaves little bit
  25. A pinch of sugar

Instructions

  1. Soak the rajma overnight and pressure cook it adding bit of oil,salt . Almost ten whistles.
  2. In a kadhai, mix the cooked rajma, half a litre water, chopped garlic, chopped ginger, whole green chilly and little bit of salt for taste. Let it boil.
  3. While the rajma is boiling, heat some oil in another pan.
  4. Add to this rajma is boiling, heat some oil in another pan.
  5. Add to this cumin seeds, cloves. Saute, crackle and fry these spices to release their flavors.
  6. Now add the chopped onion. Saute till the onions turn brownish.
  7. Add to this the chopped ginger and chopped garlic. Saute them all together.
  8. Now add the aromatics i.e turmeric powder, red chilli powder, coriander powder, cumin powder and little salt for taste.
  9. Turn up the heat and dry roast all the powdered spices. Mix themall well.
  10. Add little bit of water to this onion-spice mix to bhuno the spices.
  11. Add the tomatoes when all the water is evaporated
  12. Add tomatoes. Add a pinch of sugar to balance the acidity, to bring out the flavor of tomatoes and also to aid caramelization of the aromatics.
  13. Mix the onions, tomatoes and spices well. Add some water to prevent the mix from drying out.
  14. Now add the green chillies and some coriander leaves.
  15. Mix well for a minute or two.
  16. Now remove the pan from the heat and add this spice mix to the kadhai in which the rajma was boiling.
  17. Add some water in which the rajma is boiling to the spice mix pan. De-glaze all the flavors and then add it back to the kadhai with rajma.
  18. Turn up the heat. Now add butter and curd. Mix them well with the rajma.
  19. Squeeze half a lime into the rajma. Cover it, lower the heat and let the rajma simmer for about 10 -15 minutes.
  20. Give it a quick stir and serve the rajma hot with rice.

Reviews (3)  

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Bernadette Gomms
May-06-2018
Bernadette Gomms   May-06-2018

Can you please share the method as it is so confusing...not sure when and where to add the ingredients

Alisha dogra
Nov-12-2015
Alisha dogra   Nov-12-2015

Looks simple and yummy! will it still taste good if we do not add garlic and onions?

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