Rajma Chawal

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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.

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