Rajma masala with rice and green salad. Chatpata Rajma Salad Recipe is a wonderful salad that can served along with any Indian main course. The rajma are soaked overnight and pressure cooked till it is soft but firm. We have added some onions, tomatoes for the texture and crunch.
RajmaMasala with rice and green Salad. Rajma with Chawal (steamed rice) is a dish which is true delight for every vegetarian North Indian. Over the years I have some what perfected the dhaba style rajma and recently prepared this curry on my mom's request. You can have Rajma masala with rice and green salad using 14 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Rajma masala with rice and green salad
- Prepare 1 cup of rajma (red kidney beans),soaked overnight in enough water.
- Prepare 2.5 cups of water for pressure cooking.
- It’s 1 of green chilli chopped.
- Prepare 1 tablespoon of chopped garlic.
- Prepare 1 tablespoon of chopped ginger.
- You need 3 of medium tomatoes, pureed.
- You need 1 of large onion, chopped ½ teaspoon turmeric powder ½ teaspoon red.
- It’s 1 teaspoon of garam masala powder.
- Prepare 1/2 teaspoon of dry mango powder.
- You need 1 teaspoon of cumin seeds.
- Prepare as required of salt.
- It’s 2 tsp of ghee or oil.
- You need 2 of bay leaves.
- It’s 1 of big black cardamom.
Rajma-Chawal is a mouth-watering combination that is popular in North India. Punjabi Rajma Curry is nutritious and filling and looks absolutely appealing when cooked in a thick tomato gravy with an aromatic mix of spices. Red Kidney Beans are true superfood that are packed with protein, fibre, folate and. Add the crushed or puréed tomatoes and garam masala to the beans, and mix well.
Rajma masala with rice and green salad step by step
- Rinse the rajma beans for a couple of times in running water..
- Soak the rajma beans in enough water overnight or for 8 to 9 hours..
- Drain the water the next day..
- Rinse the rajma beans again in fresh clean water and pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour..
- First two whistles on high flame and then lower the flame..
- When pressure releases,pour the boiled Rajma in another vessel..
- In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute..
- Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again..
- Now add the tomato puree and sauté for 5 minutes on medium flame..
- Next add red chilli powder, and adjust the salt if required.
- Add boiled rajma and pour a cup of water. stir very well..
- Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame..
- Once the pressure settles down on it's own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating..
- If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles..
- Check the consistency. Add dry mango powder (optional) and garam masala powder..
- Stir well and simmer the curry for about 5 minutes.
- Garnish with chopped cilantro.
- Do the plating as per your choice and serve rajma masala with some steamed rice or chapatis and green salad..
Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Finely chop onions, tomatoes and green chilies. Mix chopped onions, tomatoes, green chilies, along with freshly squeezed lime juice, chaat masala and salt to the boiled kidney beans. Notes: Also check out boiled moong bean salad and spicy rajma parathas. Much loved as a plateful of rajma chawal (beans and rice) with fresh sliced onion salad is a wholesome filling platter.