Rajma Chawal – Indian Style

Step 1: Boil Rajma

Soak rajma overnight. In a pressure cooker, add the overnight soaked rajma, 2 badi ilaichi, and 1 tsp salt with enough water. Boil until the rajma is tender (approximately 20-30 minutes after the first whistle).

Step 2: Prepare Masala Paste

In a blender, combine 2 large onions, 2 tomatoes, 1 badi ilaichi, 1 green ilaichi, a small cinnamon stick, and 3 cloves. Blend into a smooth paste.

Step 3: Sauté Masala Base

Heat 2 tbsp oil in a pan. Add 2 tez patta, a pinch of hing, and 1/2 tsp jeera. Let the jeera splutter. Then add the blended onion-tomato paste and cook for 5-7 minutes until the raw smell disappears and the paste starts to thicken.

Step 4: Add Ginger Garlic Paste and Chopped Tomatoes

Add 1.5 tsp ginger & garlic paste to the cooking masala and sauté for 2 minutes. Then add 2 chopped tomatoes and cook until they soften.

Step 5: Add Dry Spices

Add 1.5 tsp coriander powder, 1 tsp red chilli powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt to the masala. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

Step 6: Combine Rajma with Gravy

Pour the boiled rajma along with its cooking water into the masala. Mix thoroughly and let it simmer for 15 minutes, allowing the flavors to meld.

Step 7: Finish Rajma

Sprinkle 1 tbsp kasuri methi over the rajma, mix, and turn off the heat.

Step 8: Prepare Jeera Rice

In a separate pot, heat 1 tbsp oil. Add 1 tsp jeera and let it splutter. Add 4 cups of water and salt to taste. Bring to a boil, then add 2 cups of washed rice. Cover and cook on low heat until all the water is absorbed and the rice is fluffy (approximately 15-20 minutes).

Step 9: Make Onion Salad

In a bowl, combine 2 sliced onions, salt to taste, a pinch of red chilli powder, and the juice of 1/2 lemon. Mix well.

Step 10: Serve Rajma Chawal

Serve the hot rajma over a bed of jeera rice, accompanied by the freshly prepared onion salad.

• Soaking rajma overnight is crucial for proper cooking and digestion.

• Adjust spice levels according to your preference.

• Cook the masala until the oil separates for a richer flavor.

• Add a dollop of butter or ghee to the cooked rajma for extra richness.

• Serve with a side of plain yogurt or raita.

• For a spicier kick, add green chilies to the masala or as a garnish.