Saturday, November 27, 2010

Rajma Chawal

Every country has its own version of rice and peas recipes. Rajma chawal is the North indian version.American chilli has beans and minced meat in it. Jamaica is popular for Rice and Peas, which is mixed and cooked together. Where as, in this recipe, rice and red kidney beans are cooked seperately, and served on the bed of rice and enjoyed by mixing them together while eating.Spanish red beans and rice, Mexicans use lot of beans in cooking. The fact remains, we all enjoy beans; but the only difference is the spice mixture and cooking method. Where ever the recipe comes from; what ever the ingredients or cooking methods are, Red kidney beans is undoutedly healthy and nutritious.

Rajma chawal
Rajma - 1 cup, washed, soaked, cooked
Onions – 1 big, finely chopped
Tomatoes – 2 , chopped
Tomato paste - 1 tbsp (optional, to get extra thickness to the sauce)
Ginger – 1 tbsp grated
Green Chillies – 2 slit in the middle
Coriander leaves – 1 tbsp, chopped
Dhania / cumin powder – 1 tsp.
Red chilli powder – 1/2 tsp.( adjust according to taste)
Garam Masala – 1 tsp.
Oil – 2 tbsp.

Method :

In a pan pour oil and add onions and fry until translucent.
Add ginger and green chillies and saute.
Add tomatoes , tomato paste and then add red chilli pwd, salt, cumin and fry.
Add the cooked Rajma and mix well. Simmer for 15mins on slow flame, until the beans gets the flavours from the sauce.  Add more water if required. Sprinkle garam masala pwd and mix
Garnish with coriander.
Serve hot with steamed rice

Tip: Here's a quick fix for dinner, canned Rajma and Rajma masala powder is  available at any grocery stores. If using tinned Rajma, make sure to take off all the water and rinse it before use.


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  2. love rajma chawal... Yummmmm!!!