Rajma Chawal By Ranveer Brar

Rajma Chawal

No food is as comforting as Rajma chawal and that too made by your mother. Chef Ranveer Brar shares the recipe for this eternal comfort food. The spicy, tangy and yummy rajma gravy served with steaming hot rice will make you drool.
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Serves

2-3

Cooking Time

20-30 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

Medium

Rate This Recipe6

INGREDIENTS

  • 3 cups kidney beans soaked overnight
  • water as required
  • salt to taste
  • ½ tbsp red chilli powder
  • 1 tsp turmeric powder
  • 1 green chilli
  • 1 big piece ginger
  • 8-10 cloves garlic
  • 2-3 pieces ginger
  • 3-4 tbsp ghee
  • 1 tbsp cumin seeds
  • 3 onions
  • 1 tbsp red chilli powder
  • ½ tbsp coriander powder
  • ½ tbsp turmeric powder
  • 1 cup tomato puree
  • 2 tbsp ghee
  • water as required
  • coriander leaves as required
  • 2-3 rotis
  • ½ cup jaggery powder
  • 2-3 tbsp ghee

PREPARATION

  1. 1

    Wash the soaked rajma and pressure cook with water, salt, red chilli powder, turmeric, green chilli and ginger.
  2. 2

    Heat ghee in a pan and add cumin, ginger-garlic and green chilli paste, finely chopped onion, red chili powder, coriander powder, turmeric, tomato puree and mix well.
  3. 3

    Remove the chilli and ginger piece from the cooked rajma and transfer the rajma to the pan. Add chopped coriander and mix well.
  4. 4

    Break the rotis into small pieces and add jaggery powder and hot ghee. Mix well and make churi laddus.
  5. 5

    Serve rajma with rice, onion, green chilli and churi laddu.
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