A delicious North Indian dish made with kidney beans cooked in a spiced tomato gravy, served with rice.
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In a pressure cooker, heat oil and add bay leaves.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook for a minute.
Add salt, pepper, chili powder, dhania powder, haldi, and garam masala. Mix well.
Add chopped tomatoes and cook until they soften.
Add soaked rajma and water. Stir to combine.
Close the lid and cook until you hear three whistles.
Soaking rajma overnight helps in faster cooking and better texture.
Adjust the water quantity based on your desired gravy consistency.
Can I use canned rajma instead of dried?
Yes, you can use canned rajma. Just reduce the cooking time.
What can I serve with rajma?
Rajma is traditionally served with rice, but you can also enjoy it with roti or naan.
Is rajma chawal vegan?
Yes, rajma chawal is a vegan dish.
How can I make rajma less spicy?
You can reduce the amount of chili powder or omit it altogether.
Can I add vegetables to rajma?
Yes, you can add vegetables like bell peppers or carrots for extra nutrition.
Nutritionist Enroute Dietitian| Recipe Curator Using Shortcuts in cooking is a MUST ☺️💅 Delhi 🇮🇳 📍
