Rajma chawal is kidney beans in spicy tomato gravy served with dollops of clarified butter or Ghee and rice. Kidney beans are a rich source of protein. Here's the recipe for Rajma Chawal.
3.
For pressure cooking: 1 cup rajma 1 bay leaf 1 black cardamom 1 tsp salt 4 cup water Other Ingredients: 1 tbsp ghee / clarified butter 1 tsp cumin / jeera 1 inch cinnamon 5 cloves 1 onion, finely chopped 1 tsp ginger garlic paste
4.
1 chilli, slit 2 cup tomato pulp ¼ tsp turmeric 1 tsp kashmiri red chilli powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp aamchur / dry mango powder ½ tsp garam masala ½ tsp salt 1 tsp kasuri methi, crushed 2 tbsp coriander, finely chopped
5.
In a large kadai, heat ghee and saute cumin, cinnamon and 5 cloves. Add in onion, ginger garlic paste, chilli and saute until the onions turn golden brown. Now add 2 cups of tomato pulp. Cover and cook for 10 minutes, or until the oil is separated.
6.
Further keeping the flame on low, add turmeric, chilli powder, coriander powder, cumin powder, aamchur, garam masala and salt. Saute until the spices turn aromatic. Add in cooked rajma and mix well. Cover and simmer for 15 minutes or until the curry thickens.
7.
Now add kasuri methi, coriander and mix well. Finally, enjoy rajma with hot jeera rice.