Serve Rajma Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
Stir in the chopped coriander leaves and serve hot. Once the Rajma Masala is cooked, check the salt and spice levels and adjust to suit your taste. This happens when your rajma bean has aged and hence takes a longer time to cook. Add the onions and ginger-garlic paste and saut on a medium flame for. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and saut on a medium flame for a few seconds. If you find the rajma is still firm, you need to cook it for a little longer. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. If you press the rajma between your fingers it will get mashed easily. The rajma should be now cooked completely. Once the pressure has released, open the cooker. The rajma will continue to cook in the pressure cooker as long as there is pressure inside. Once done, turn off the heat and allow the pressure cooker to rest and release its pressure naturally. There should enough water such that the water level is at least 2 inches above the rajma.Ĭover the pressure cooker, place the weight on and cook on medium heat for about 40 minutes. Once soft, add the soaked rajma along with its water.
Saute for another couple of minutes until the tomatoes become soft and mushy. Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste. Heat a teaspoon of oil on medium heat in the pressure cooker pan add the onion, and ginger and saute for 3 to 4 minutes until the onions soften turn light golden colour. To begin making the Rajma Masala Recipe, we will first soak the rajma immersed completely in water for about 8 to 10 hours.
Rajma chawal length how to#
How to make Punjabi Rajma Masala Recipe - Rajma Chawal/Spiced Red Kidney Beans Curry Dal makhani is a popular Indian dish made by simmering whole black lentils & red kidney beans with spices, butter & cream.