👁️ K ❤️ K
Classic Rajma Chawal Recipe
Ingredients
- 1 cup rajma (red kidney beans), soaked overnight and drained
- 3 cups cooked rice
- 1 tsp oil
- ½ tsp cumin seeds
- ¼ tsp Prayosha Meera Hing Powder
- ½ onion, thinly sliced
- ½ tsp ginger-garlic paste
- ½ cup chopped tomatoes
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ½ tsp Prayosha Meera Khushbudar Masala
- 1 tsp cumin and Prayosha Meera Coriander Powder
- Salt to taste
- 1 tsp freshly chopped coriander leaves
Step by Step Guide
- Heat 1 tsp oil in a pressure cooker. Add ½ tsp cumin seeds and ¼ tsp Prayosha Meera Hing Powder. Sauté for a few seconds, then add ½ sliced onion and ½ tsp ginger-garlic paste. Cook for 2–3 minutes until the onions turn soft.
- Add ½ cup chopped tomatoes, ½ tsp Prayosha Meera Turmeric Powder, ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, ½ tsp Prayosha Meera Khushbudar Masala, 1 tsp cumin and Prayosha Meera Coriander Powder, and salt to taste. Mix well and cook for 1–2 minutes.
- Add 1 cup soaked rajma and 1 cup water. Mix well, close the lid, and pressure cook for 4 whistles or until the rajma becomes soft. Let the pressure release naturally before opening the cooker.
- Add 3 cups of cooked rice and gently mix everything. Cook for 2 minutes, garnish with 1 tsp freshly chopped coriander leaves, and serve the hot Punjabi Rajma Chawal with curd, pickle, or papad.
