Rajma Chawal

Rajma chawal is a quintessential part of the Punjabi cuisine. For most of us, rajma chawal brings memories of a lazy Sunday lunch at home. I can picture my mom right now! Rajma is low in Saturated Fat and Sodium, and very low in Cholesterol. It contains dietary fibers that lower the bad cholesterol in the body.

Serves 3-4

Preparation time: 24 hours

Cooking time: 20 min

Ingredients

1/2 kg Basmati Rice

75 gms kidney beans /Rajma(soaked overnight in water)

150 gms Tomato

2 onions

4 Chillies

Ginger,garlic paste

Dhania,Elachi,Cloves,Cinnamon

1/2 tsp Red chilli powder

garam masala powder

Coriander leaves

Salt to taste

Wash and soak rajma overnight. Next day pressure cook the beans for at least 15 – 20 minutes. Once the beans are cooked and tender keep them aside. Do not throw away the water. Heat oil in a heavy bottomed pan. Fry onions, chilly and add ginger&garlic paste. Sauté till the ginger and garlic paste is cooked. Now add chopped tomatoes into the onions. Season with salt and garam masala powder. Cook the tomatoes till the oil in the mixture separates. Now add the rajma and bring the whole mix to a boil. Add water if necessary. The gravy has to be thick. Simmer for about 10 minutes. Garnish with coriander. Serve hot with rice or parathas.