Rajma Chawal

Rajma Chawal is a simple yet delicious meal for Sunday afternoon or after a hard day’s work. A little planning is required. It is important to soak Rajma (Kidney beans) for 7-8 hours. Jammu Rajma or Kashmiri Rajma is a variety of Rajma which is smaller and red in colour. I prefer this variety over other varieties as it takes only 15 minutes to cook Jammu Rajma whereas other varieties take minimum 25 minutes to cook. Also it is tasty and looks good.

Ingredients :

1 cup Jammu Rajma
Onions – 2 big (chopped finely)
Tomatoes – 2 big (grated)
Ginger – 1 tbsp (grated)
Green Chillies – 2 (whole)
Coriander leaves – 1 tbsp. (chopped)
Turmeric powder – ½ tsp.
Dhania powder – 1 ½ tsp.
Red chilli powder – ¾ tsp.
Garam Masala – 1 tsp.
Oil – 1 tbsp.
Salt – As per tast.

Method :

1. Soak Rajma in water for 7-8 hours.
2. Discard water (some people use it).
3. Add 4 cups of water and salt. Cook for 15 minutes.
4. In a kadai put oil, fry onions for few minutes.
5. Fry ginger and whole green chillies.
6. Fry grated tomatoes and then add all the masalas.
7. Add the cooked Rajma. Simmer for a few minutes.
8. Add more water if required.
9. Garnish with coriander.
10. Serve hot with Rice.