Rajma Chawal

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 21, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    ¾ cup rajma (kidney beans)
    1½ cups cooked rice
    ½ teaspoon cumin seeds
    1 small stick cinnamon
    ½ cup sliced onions
    1 tablespoon thinly sliced ginger
    1 to 2 sliced green chillies
    ¼ teaspoon turmeric powder
    1 tablespoon coriander powder
    1 tablespoon amchur
    ½ teaspoon black salt
    1 tablespoon oil
    salt to taste
    2 tablespoons chopped coriander for the garnish

    1. Soak the rajma in water overnight. Drain and discard the water. Keep aside.
    2. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to crackle.
    3. Add the onions and sauté for a few minutes till they are translucent.
    Add the ginger and green chillies and sauté for a few more minutes.
    4. Add the soaked rajma, along with 3 cups of water, turmeric powder,
    coriander powder and salt.
    5. Pressure cook for 4 to 5 whistles.
    6. When the pressure is released, add the black salt and amchur and
    mix well. Simmer for a few minutes and add the cooked rice to this
    rajma. Mix gently.
    7. Serve hot, garnished with coriander.

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