Rajma chawal is one of my favorite dish. One of my amazing memory of eating this was when I was on my way to Kashmir as a family trip. On my was near the mountain side there was a small corner where they only served rajma chawal. Everyone from truck drivers to people with cars sat together, some shared a table to enjoy this delicious dish. The servers roamed with buckets one of rajma, one of rice and a small one full of mented ghee. In that cold atmosphere the dish tasted ten times better. To make this dish at home is a pleasure and to eat it is a much bigger pleasure.

Cooking time: 1-1 1/2 hr

serves- 4 people

Calorie per serving: 381.32

Ingredients:

250 g – Rajma
4 tbsp – Ghee (or butter)
5-6 – Garlic cloves (chop)
1/2 tbsp – Ginger Garlic Green chilly paste (GGG)
1 – Onion (chop)
2 – Tomato (chop)
1 tbsp – Red chilly powder
1/2 tbsp – Kashmiri red chilly powder (for color)
1/2 tbsp – Coriander powder
1 tsp – Garam masala
2 – Bay leaf
3-4 – Cloves
1 tbsp – Refined flour (optional)
Salt to taste.

Method:

In a bowl, put rajma. Wash it properly and drain water. Pour water until all the beans are inside water. Leave it over night (at least 6-8 hours). After it has been soaked overnight, remove the water.
Put rajma in pressure cooker. Pour water until it is about 1 inch above the rajma. Close the lid. Let it heat for 30 min (about 5-6 whistle). When that is done open the lid. With the help of a big spoon or masher lightly mash the beans in the cooker.
In a pot heat 2 tbsp ghee/butter. As it is melted add refined flour (optional). Mix until the mixture turns brown in color. Add garlic, GGG paste, bay leaf and clove. When it gets dry, add another 2 tbsp of ghee/butter. Add chopped onion. Saute well for 2-3 min. Add chopped tomato. Mix occasionally. Stir until tomato is cooked and coming off the skin.
Now, remove the clove from the pot. Add the dry masala (red chilly powder, Kashmir red chilly powder, garam masala, coriander powder and salt). Mix well for 1-2 min.
Put the lightly mashed rajma in the pot with tomato mixture. Stir well. Add water if needed. Check the spices and salt. Add if needed any.
Garnish with chopped coriander or cream or more ghee. Serve hot with jeera rice (cumin rice).

Notes:

Do not directly put rajma in pressure cooker. The soaking is important. After the rajma is cooked in the pressure cooker, open and check. If it is little hard then close the lid and put it on flame for more 5-10 min. The addition of refined flour is so that the gravy becomes more smooth and thick. The mashing of rajma is also to make the gravy thick.

Happy munching!🥘🍚🍽

Like if you love this dish as much as I do. Comment if you would love to try it out or you have any dish you would like me to post about.