When it comes to a satiating lunch, nothing can beat the magic of homemade Rajma Chawal, loaded with a dollop of desi ghee. Let us tell you how to make Punjabi-style Rajma Chawal at home.
3.
2 cups red rajma, 4 cups water, salt to taste, 4 tbsp ghee, 4 red onions, 2 tbsp ginger garlic paste, 3 tomatoes, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chilli powder, 1/4 tsp fennel powder, 1/2 tsp asafoetida, 1 tsp turmeric powder, 1 tsp cumin seeds, 2 green chillies, 1 tsp garam masala, 1 tbsp coriander leaves, and 1 cup rice, and 2 cups water.
4.
Soak the rajma overnight in water. Next morning, wash it 3-4 times.
5.
Transfer the washed and soaked rajma in a pressure cooker along with water and salt and cook for 4-6 whistles.
6.
In the meantime, heat ghee in a kadhai and add cumin seed and let them crackle.
7.
Add ginger garlic paste and sauté until the raw smell vanishes.
8.
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9.
Blend onions and tomatoes along with green chillies, and add to kadhai and cook for 4-6 minutes.
10.
Add the spices, cover and cook until ghee separates.