Ask a Punjabi what his/her all time favourite dish is…and 9 out of 10 would say Rajma Chawal cooked by their Mum. Now being a Mumbaikar I never really understood what this whole fuss aboutRajma Chawal was until I got married to my husband (a true blue Punjabi Boy)
My Mum in Law makes the best Rajma that I have eaten and that is an understatement. Not only do they taste exactly the same every time she makes them but they are perfectly cooked and the gravy is thick and lip-smacking. So how could I miss out on the chance to feature the best Rajma Chawal recipe when my Parents in law are visiting us in Melbourne.
Here is the recipe for the best RAJ-MA CHAWAL in town. ( Ill leave the modesty for later !!)
The ingredients you need are:
- Rajma/ Red Kidney Beans – 2 cups – soak for 5-6 hours in warm water
- Oil – 2 tablespoon
- Onions- 3 in number
- Tomato- 2 in number
- Diced Tomato Can/ tomato puree- 3 tablespoon
- Red Chilli Powder- 1/2 teaspoon
- Green Chilli- 2 finely Chopped
- Ginger Paste – 1 teaspoon
- Garlic Paste – 1 teaspoon
- Coriander Powder- 1.5 teaspoon
- Turmeric Powder- 1/4th teaspoon
- Garam Masala- 1/2 teaspoon
- Kasoori Methi – 1/4th teaspoon
- Water- Enough to pressure cook the Rajma
- Salt to taste
- Coriander Leaves – finely chopped
Method of Preparation:
- Step 1 – Soak Rajma for 5-6 hours / overnight if possible. Drain them and keep aside.
- Step 2 – Take a pressure cooker and add the drained Rajma along with three times the water. Close the lid and add the weight (seeti) and keep it on high flame till two whistles. Next reduce the flame to low and simmer it for another 20 minutes.
- Step 3 – Punjabi Tomato-Onion Masala – Chop the tomatoes and onions finely. Next take a wok and add the oil to it. Use the slow cook method to make the Punjabi Tomato-Onion Masala which I have previously posted. Click here for the detailed recipe of the same.
- Step 4- Then add the chopped green chillies, fresh coriander leaves to this masala and mix well. This is the Masala Baseready for the Rajma Chawal.
- Step 4- In about 20 minutes you should be able to open the pressure cooker. You will notice that the Rajma will be well cooked and still al-dente. Now add the Masala Base to the cooked Rajma in the pressure cooker. Mix it well. Now let it simmer on low flame for another 15- 20 minutes. This time keep the lid off. You will notice the gravy will thicken.
- Lastly add the Garam Masala and mix well and add chopped coriander leaves. Five more minutes on simmer and Rajma will be ready to be served.
Serve Rajma Chawal with a side of onion and green chilli salad.
Recipe – Annu Mehan (Mum in Law)
Food Styling and Concept – Sharvari P Mehan
Photography – Ankit Mehan
Serveware by – Made in Japan Homewares
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