Rajma chawal

Hello,

On our trip to Jammu Kashmir two years back we had the best Rajma chawal at Khajuria dhaba, Peerah.  The most delicious Rajma cooked fresh and served with plain rice, onion, chilly and junglee anar chutney.  I made Rajma for kids. They enjoy the soft tasty Rajma on a rainy day afternoon. 

Rajma

Ingredients

250 grams Chithrawali Rajma/small red rajma (organic) - 

2 onions

2 red ripe tomatoes

3 green chilies

A small piece of ginger

2 cloves of garlic 

Dry masalas

1/;4 tsp turmeric powder 

1 teaspoon kashmiri lal mirch

1teaspoon coriander powder

1teaspoon jeera powder

1/2 tablespoon amchoor powder

1/2 tablespoon garam masala

1/2 tablespoon kasuri methi

salt to taste

Butter/ghee - 2 tbsp

1'tablespoon chopped coriander leaves for garnishing 

Method of Preparation

* Soak chithrawali Rajma overnight. Pressure cook add enough water by adding turmeric and salt cook for 3: to 4 whistles. 

*Open lid, use a mathu to gently mash. We want the rajma to be bit broken.

* Wash, peel, chop ginger, green chilies and garlic.

*Chop onions and tomatoes into very tiny pieces.

*In a thick bottom kadai or pressure pan pour ghee and add onion, garlic and green chilies and cook until it's well cooked.

*Add chopped tomatoes, cook in high flame for 4 minutes, 

*Add all dry masalas, mix well. 

*Keep  cooking it till the ghee separate. 

* Add cooked Rajma, mix well, we will cook for about 15 to 20 minutes. So that rajma is well blend with the masalas.

Add salt,( if needed, remember we have added salt while pressure cooking the rajma) and adjust taste. 

*Mix well add chopped coriander leaves. 

Serve hot with freshly cooked Basmati rice and vegetable salad. I am sure you will enjoy hot rajma on a rainy afternoon. My kids enjoy it with a bowl of yummy curd. 

Notes

*Cooked rajma should be slitely mashed for it to blend well with the masalas.

*Amchoor powder gives the tanginess wecare looking for in rajma, so don't forget to add it.

*Soaking rajma is very important, so that you save cooking time and rajma gets cooked in pressure cooker.

*Select good quality fresh rajma for best results.