Recipe of Super Quick Homemade Rajma chawal - traditional method

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Prepare Super Quick Homemade Rajma chawal - traditional method. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Rajma chawal - traditional method is 3 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rajma chawal - traditional method estimated approx 20 minutes.

To get started with this particular recipe, we must prepare a few components. You can cook Rajma chawal - traditional method using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Rajma chawal - traditional method:

1. 1 tablespoon cumin
2. 1 cup finely chopped onions
3. 1 cup grated tomatoes
4. 1 tablespoon ginger garlic paste
5. 2 green chillies
6. 2 tablespoon Cooking oil
7. 1 tablespoon turmeric powder
8. 1 tablespoon chilli powder
9. 2 tablespoon cumin powder
10. 1 tablespoon coriander powder
11. Finely chopped coriander leaves for garnishing
12. 3 cup rajma
13. Salt as per taste

Instructions to make to make Rajma chawal - traditional method

1. Soak the rajma for 8 hours and boil the soaked rajma in a pressure cooker for 3 whistles.
2. Take a pan and add oil to heat. Put cumin seeds. After it sprinkles add chopped onions to it. Saute it well till it becomes translucent.
3. Add the slits green chillies to it. Add Ginger garlic paste and saute well till the raw smell goes off it.
4. Add the tomato puree and saute well. Then add coriander powder, chilli powder, cumin powder, salt, turmeric powder.
5. Mix the masala well and cook for 2 min.
6. Add the boiled rajma and cook for 15 min in medium heat. Add water as required. Put off the flame when done and garnish it with coriander leaves.

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