Rajma Chawal


Rajma Chawal



30 mins
2-3 people
20 mins




Rajma Chawal



Method                                                

  • For rajma
  • boil soaked rajma with mustard oil, salt, cardamom, cinnamon, cloves, and bay leaf. For 5 whistles                            
  • rajma keep aside for later use                                                    
  • hea oil in and add whole garam masala (cloves, peppercorn, bay leaf, cardamom, cinnamon) and crackle                                
  • add chopped onion and cook till golden brown 
  • then add pounded ginger, garlic, green chili.                       
  • add ginger garlic paste cook for a while with turmeric and DEGHI Mirch powder.                                
  • Add chopped tomato and tomato puree and cook on slow flame add rajma with rajma water add salt.
  •  Finish with Kasuri methi and chopped coriander and serve.        
  • Rajma Garnish with ghee.                                             
  • for jeera rice                            
  • soak basmati rice for one hour                                    
  • heat oil in a thick bottom pan                      
  • add Bayleaf and jeera allow it to crackle                                
  • add soaked rice and saute carefully                                         
  • add water and salt and allow it to cook on slow flame with lid close for 10 min                     
  • carefully stir the rice to prevent it from burning or sticking to the pan                      
  • then serve rajma chawal with laccha pyaaz and boondi raita papad.