Rajma Chawal | 5 Best Food Combos | Sanjeev Kapoor Khazana



Piping hot bowl of Rajma and steamed rice, no other recipe can beat this food combo till date. Make it super easy at home with this recipe.

RAJMA CHAWAL

Ingredient

250 grams pink rajma, soaked
2 cup rice basmati rice, soaked
½ teaspoon hing
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
1 small bunch coriander
1 medium onion, thinly sliced
4-5 garlic cloves
1 inch ginger, cut in cubes
1 teaspoon red chilli powder
2 tablespoons rajma masala
1 medium tomato, chopped
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 tablespoons ghee
1 tablespoon ginger-garlic paste

Method
1. Heat a non-stick pressure-cooker, add rajma along with the water it was soaked in. Add asafoetida, ¼ tsp turmeric powder and salt. Place the lid and cook for 6-7 whistles on medium heat.
2. Heat 2 tbsps oil in a non-stick pan. Chop handful of coriander and set aside. Add onions to the pan and sauté till fragrant. Chop garlic and add to the pan along with ginger. Sauté till the masala turns brown. Cover and cook for 5-6 minutes.
3. Add soaked rice to another pan and along with 4 cups of water and salt. Cover and cook till the rice is done.
4. Add ¼ tsp turmeric powder, chilli powder and 1 tbsp rajma masala along with tomatoes to the pan. Mix well and sauté till tomatoes become pulpy.
5. Add some salt, mix well. Cover and cook till the oil separates.
6. Spread the prepared rajma masala in a plate, allow it to cool.
7. Heat remaining oil in a non-stick pan, add cumin seeds and onions. Sauté till translucent. Add ghee and sauté the onions till light brown.
8. Transfer the prepared rajma masala to a blender jar along with some water and blend to a fine puree.
9. Add ginger-garlic paste to the pan and sauté till fragrant. Add remaining rajma masala and mix well. Add the prepared puree to the pan and mix well. Cook for 3-4 minutes.
10. Transfer the prepared masala to the pressure cooker and cook along with rajma and some water, mix well and allow to boil.
11. Serve piping hot with steamed rice.

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