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Punjabi Style Rajma Chawal

  • 2servings
  • 30minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup (raw or 1 can cooked) kidney (pinto) beans

  2. 1 (large black) cardamom

  3. 3 tbsp olive oil

  4. 1 tsp cumin seeds

  5. 1 (whole diced) onion

  6. 2 cloves fresh grated garlic

  7. 1 tbsp fresh grated ginger

  8. 1 finely chopped green chilli

  9. 1/2 (can diced plum) tomatoes (or 1 diced fresh tomato)

  10. 2 tsp salt

  11. 1/2 tsp garam masala

  12. 1/2 tsp haldi (turmeric)

  13. 1/2 tsp paprika

  14. 1/2 tsp coriander powder

  15. (Handful of freshly chopped) coriander

Instructions Jump to Ingredients ↑

  1. If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.

  2. For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.

  3. When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.

  4. Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.

  5. Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.

  6. Cook for 3-5 minutes.

  7. Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.

  8. Check the salt and alter accordingly BALLE BALLE! That is it, you’re done. Extremely simple and easy, woop.

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