Rājmā, also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of the regular diet in Northern India, Nepal and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. Rajma Chawal is kidney beans served with boiled rice.
LETS GET COOKING:
Rajma Chawal red kidney beans in a thick gravy
Course : Main Dish
Cuisine : Indian
Prep time : 20 minutes
Process time : 10 minutes
Total time : 30 minutes
Rajma - 1 cup
Onion paste - 1/4 cup
Tomato paste - 1/2 cup
Green chili paste - 1 tsp
Ginger-garlic paste - 1 tsp
All spice - 1 tsp
Turmeric power - 1/4 tsp
Chili power - 1 tsp
Coriander powder - 1 tsp
Cumin seed powder - 1 tsp
Chaat masala - 1 tsp
Salt - as per taste
Oil - 2 tsp
Wash and soak rajma over night, then cook rajma for 5 whistles
In a pan add oil, all spices, onion paste, sauté it well
Then add green chili paste, ginger-garlic paste, sauté until aromatic
Then add tomato paste and sauté
Then add turmeric, chili, coriander, cumin seeds powder, chaat masala and salt as per taste
Then add cooked rajma along with cooked water and boil for other 5 minutes
Serve hot with rice
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