Easy Delicious Rajma chawal – traditional method undoubtedly is one of my favorite nigerian food. Its easy to make Rajma chawal – traditional method. Rajma chawal is a traditional Punjabi dish and a popular street food of kidney beans and rice. Rajma Chawal are very tasty and easy dish for lunch or dinner. Prepare the rajma or kidney beans curry first.
So Yummy Rajma chawal – traditional method Nigerian Cuisine
It is best served with plain steamed rice aka chawal. So together it is called rajma chawal, a best and comforting combo. I am sharing the quick version of rajma chawal made in pressure cooker only. You can simply cook Rajma chawal – traditional method by following 13 ingredients and just 6 steps. Here is cooking guidance how you can easily cook it.
|It’s 1 tablespoon of cumin.|
|It’s 1 cup of finely chopped onions.|
|About 1 cup of grated tomatoes.|
|About 1 tablespoon of ginger garlic paste.|
|About 2 of green chillies.|
|About 2 tablespoon of Cooking oil.|
|Approximately 1 tablespoon of turmeric powder.|
|Prepare 1 tablespoon of chilli powder.|
|Prepare 2 tablespoon of cumin powder.|
|Prepare 1 tablespoon of coriander powder.|
|It’s of Finely chopped coriander leaves for garnishing.|
|About 3 cup of rajma.|
|About of Salt as per taste.|
Rajma chawal is one of the regular. Method:wash the rajma and soak them in enough water overnight. Put the soaked rajma and the same water in which they have been soaked in the pressure cooker. RAJMA CHAWAL — is the ultimate classical Punjabi Signature dish.
|Soak the rajma for 8 hours and boil the soaked rajma in a pressure cooker for 3 whistles..|
|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..|
|Add the slits green chillies to it. Add Ginger garlic paste and saute well till the raw smell goes off it..|
|Add the tomato puree and saute well. Then add coriander powder, chilli powder, cu
min powder, salt, turmeric powder..
|Mix the masala well and cook for 2 min..|
|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..|
A Sunday without it is unimaginable!!!! You must eat to believe in the. Rajma chawal is derived from Punjab and this recipe is super unique as we have mixed the rajma curry and cooked basmati rice and made it like a pulao. This Punjabi rajma chawal can be easily made if you have soaked rajma a day prior. I am sure not even an amateur will go wrong with this one.