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Famous India > Foods From India > Rajma Chawal
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Rajma Chawal

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Rajma Chawal is a meal in itself, capturing the nutrition and taste of authentic Indian cuisine. Extremely popular up north, this dish is a must have at every house and restaurant. Rajma chawal (red kidney beans with rice) is a vegetarian delight, its rich flavor and appetizing aroma has something special to offer. This dish is undoubtedly the main attraction on the dining table.

It is espeially cooked in cities like Delhi, Chandigarh and Jaipur.

Rajma Chawal
Dried kidney beans: 200 gms, Water: 1 litre, Red chilli powder: 1/2 tsp, Turmeric powder: 1/2 tsp, Ghee: tbsp Ajwain: 1/2 tbsp, Coriander seeds: 2 tbsp, Cumin seeds: 01 tbsp, Fennel seeds: 1/2 tsp, Chopped ginger: 2 tbsp Garam masala: 1 tsp, Tomatoes (chopped): 2 tbsp, Fresh coriander (chopped): 5 gms and Salt: to taste.
Basmati Rice
Method For rajma
Soak dried rajma in water for at least eight hours. Boil till beans are soft and tender but not broken. Drain and keep aside. Save the water it is cooked in. Grind the coriander seeds, cumin seeds, fennel seeds and ajwain seeds to a powder. Heat ghee in a pan and sauté ginger. Add red chilli powder, turmeric powder, chopped tomatoes and ground powder and mix well. Now add the rajma and the water it was boiled in. Now add the salt and garam masala. Garnish with fresh coriander.
Basmati rice: 100 gms
Salt: to taste
Lemon juice: 5 ml
Water: 150 ml

Method For chawal
Wash rice. Soak in water. Heat water in a handi. Add rice, salt and lemon juice. When done the rice is cooked. Remove and drain. Serve hot with rajma. Kadi pakoda with sada chawal

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