After a long break, I am posting another recipe of Chef Venkatesh Bhat from Vijay Tv's Samayal Samayal. Today's post is about rajma chawal. It is a famous Punjabi dish, where the gravy is made using rajma (Red Kidney Bean) and it is paired up with Rice (Chawal), hence the name.
Happy likes to visit supermarkets when we go for shopping and it will be a hard time for Jany to manage her. She just roams around all the sections and grabs things which she can reach easily. Once without our knowledge, she grabbed a packet of Rajma and put it in our basket. Jany billed it without knowing and we were back home with a big packet of Rajma. I was just making Sundal with that since I never know anything else using Rajma. Finally, I got this recipe from the show and I tried it the next weekend. We all loved it and I these days I am using Rajma more effectively in my cooking. Let us see the preparation steps:
Ingredients:Rajma Beans(Red Kidney Beans) - 1/2 Cup
Onion - 1
Tomato - 1
Green Chilli - 2
Ginger garlic paste - 1 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Salt - as required
To Temper:
Oil - 1 tsp
Cumin seeds - 1 tsp
To Serve:
Rice - 1 cup
1. Soak the Rajma Beans overnight. Then pressure cook it for 3 to 4 whistles by adding a little water.
2. In a pan, add some oil and allow the cumin seeds(Jeera) to crackle. Then add the chopped oil and saute it for 4 to 5 minutes. Along with this add the ginger garlic paste and green chilli.
3. Once the onions turn translucent add the chopped tomato and cook until the tomato turns mushy. Then add the chilli powder, turmeric powder and coriander powder. Mix it all together and then add the cooked rajma.
4. Once the rajma and the onion tomato masala blends well, add required water for the curry. Bring it to rolling boil. When the curry starts to thicken, sprinkle the garam masala powder. Add required salt for the curry. Allow the curry to boil for 2 to 3 mins and switch off the flame.
Serve the yummy Rajma curry with steamed rice. It also goes well with roti.
- The original Punjabi rajma curry calls for 1/4 tsp of dry amchur Powder(Dry Mango Powder). I have not used it since I didn't have it in hand.
- The gravy should be semi thick. So switch off the flame when you get the semi thick gravy.
- Instead of chopped tomatoes, you can use pureed tomato too.
Happy's Cook - Divya
yummmm, need I say more cos my mouth is watering just looking at it
ReplyDeleterajma chawal looks yummy and this is my must do recipe in monsoon
ReplyDeletePriya (www.asmallbite.com)
ReplyDeleteGood recipe,i will add to my lunch menu.
Lovely Divya...
ReplyDelete