Rajma-Chawal

Rajma  Chawal: 

My two daughters went to a school where lunch was offered if you joined the lunch scheme. This was optional and most of the young kids joined. It was a real boon for us, working mothers, as it meant we did'nt have to struggle packing lunch for kids who were fussy about their daily meals. Both the girls enjoyed one dish the lunch scheme offered Rajma Chawal and the Punjabi lady caterer did a good job. It was her samosas that attracted mothers too. Often mothers would buy the samosas to carry home.

But here was the introduction for the Rajma in my Maharashtrian household. I was therefore compelled to learn the recipe and create a tasty dish to be had with steaming Basmati rice and a dollop of ghee.

Ingredients:

• 500 gms Rajma.
• 100 gms chopped onions.
• 100 gms chopped tomatoes.
• 15 gms chopped ginger.
• 15 gms chopped garlic.
• 2 black cardamom.

• 2 green cardamoms.

• 1 tbsp kashmiri chilli powder.
• 1/2 tsp haldi powder.
• 3 tbsp desi ghee.
• 4 tbsp chopped coriander leaves.
• Salt to taste.

Method :

• In a pressure cooker put the soaked Rajma, the black and green cardamomns and pressure cook for 15 mins. Remove pressure and discard the cardamoms.
• Heat a pan with the ghee.
• Add chopeed onions and let it brown, then add the ginger and garlic.
• Bhuno for 2 mins.
• Add the tomatoes and bhuno when ghee separates, add haldi and chilli powder
• Now add the boiled Rajma along with the liquid, cook for 10 mins.
• In between mash the Rajma to get a thick gravy.

Serve with steamed rice and a Raita of your choice and pickle.

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