Punjab and Jammu
Rajma chawal
Sunday lunch in a bowl, followed by a nap that is not optional.
65 minTime
19 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 65 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original551kcalsame
19 gproteinsame
17 gfibresame
65minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the soaked rajma. Pressure cook with 4 cups fresh water and a little salt.
- 2Meanwhile, rinse the rice until the water runs clear and cook it in 2 1/2 cups water until fluffy.
- 3Heat the oil. Add cumin, bay leaf and whole spices, then the onion. Cook until deep golden.
- 4Add ginger garlic paste and green chilli, then the tomato puree, turmeric, chilli and coriander powder. Cook down.
- 5Add the rajma with its cooking water. Mash a few beans and simmer.
- 6Finish with garam masala and coriander. Serve over the rice.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
