Rajma Chawal!!!

The spirit of Punjabism reflects in this food. You go anywhere towards Punjab, Delhi, you get this almost in every dhabha or a restaurant. served wid tangy onions and pickle, it is the most sought after dish.

Ingredients:

For the Rajma:

3 katori Rajma
3 medium-sized onion
3 medium-sized tomatoes
1 tbsp ginger-garlic paste
2 tbsp oil (refined)

Rajma

2 green chillies
1/2 cup milk
Coriander
1 tsp Cumin (jeera)
2 red chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste

For the Rice:
1 cup Basmati Rice
2 cups of water
1 tbsp ghee
1tbsp cumin seeds
Salt to taste


Procedure:
For the Rajma:

• Soak the rajma for about an hour.
• Pressure cook rajma wid water and salt.
• Make a paste of the onion along with green chillies.
• Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
• Saute it add in the ginger garlic paste.
• Mix them all well, saute for next 15 minutes.
• Now add in the tomato paste.
• Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
• Mix them all well and Cook for another 20 minutes.
• When the gravy is ready add in the milk in it.
• Cook for a while.
• Now put in the gravy in the boiled rajma.
• Let it simmer for 10 mintes on medium heat.
• Add in the coriander leaves in it for a nice fragrance.



Rajma Chawal

• Serve hot with jeera rice..

For the Rice:

• Soak the rice for 1 hour in water
• Now take a kadahi, add in the ghee.
• Now add in the jeera. fry till it gets brown.
• Add in the 2 cups of water.
• Now remove the rice from the water
• When the water starts boiling, add in the rice.
• Cover the lid and let the rice cook on medium heat.
• Serve hot with Rajma and Pickle and some Onions.