Rajma Chawal | How to make Rajma Chawal

By Insiya Kagalwala  |  30th Jan 2018  |  
5 from 1 review Rate It!
  • Rajma Chawal, How to make Rajma Chawal
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

1

1 vote

About Rajma Chawal Recipe

My Any time comfort food.(I can have it everyday too). The delicious, proteinacious curry, served with some hot rice.

Rajma Chawal, a deliciously amazing recipe to treat your family members. This recipe of Rajma Chawal by Insiya Kagalwala will definitely help you in its preparation. Surprisingly the preparations for Rajma Chawal can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Rajma Chawal is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Rajma Chawal can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Rajma Chawal is just too tempting. Cooking Rajma Chawalat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Rajma Chawal is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Rajma Chawal from Better Butter.

Rajma Chawal

Ingredients to make Rajma Chawal

  • rajma 250 grms(soaked over night)
  • TO MAKE A PASTE
  • onions 3 big
  • cinnamon 2 pc
  • lavang 2 pc
  • Black pepper 4 pcs
  • Dry kashmiri chilli 3
  • Whole zeera 1 tbsp( tawa roasted)
  • Whole dhania 1 tbsp (Tawa roasted)
  • ginger 1/2 inch pc
  • garlic 5 to 6 pods
  • tomatoes 4 big to be grinded
  • oil for frying
  • haldi pwdr 1 tsp
  • salt to taste
  • Green dhania for garnish

How to make Rajma Chawal

  1. Grind the INGRIDENTS mentioned under to grind to a smooth paste(from onions till garlic )
  2. Grind the tomatoes and keep aside
  3. Take oil in a pressure cooker and add the grinded masala
  4. Add haldi pwdr
  5. Add little salt
  6. Fry the masala till oil separates
  7. Add the Rajma
  8. Add grinded tomatoes too and sautee till oil separates
  9. Add 2.5 cups water and give 5 to 6 whistles ( if the Rajma is not soaked give 3 whistles more)
  10. When the pressure is out , open the cooker
  11. Dry the remaining water
  12. Garnish with fresh dhania
  13. Serve with rice/ Roti accompanied by onions and freshly squeezed lemon

My Tip:

You can boil the Rajma separately too.

Reviews for Rajma Chawal (1)

Shelly Sharma10 months ago

Woww...Yummyyy...
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