Punjabi Rajma Chawal I मेरे घर के खास पंजाबी राजमा चावल I Pankaj Bhadouria

Punjabi Rajma Chawal I मेरे घर के खास पंजाबी राजमा चावल I Pankaj Bhadouria

Sharing today, my ghar ka khana, Punjabi Rajma Chawal! My mom made the Punjabi Rajma Chawal I have ever tasted in my life. Wish she was here so that I could have invited her to share the recipe of Punjabi Rajma Chawal with you!
So, today I am going to follow her steps to share the Punjabi Rajma Chawal.
Right from the selection of Rajma- not Red but Chitra Rajma, the making of masala- not chopped or paste but grated onions, not chopped but pureed tomatoes, minimum use of spices and the best Punjabi Rajma Chawal in the world will be ready!
Check out my family’s recipe of Punjabi Rajma Chawal.


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Punjabi Rajma Chawal
Preparation Time: 20 minutes + Soaking Time
Cooking Time: 25-30 minutes
Serves: 3-4

Ingredients:
1 cup rajma (chitra)
3 large onions
4 large tomatoes
4 tbsp oil
1 bay leaf
2 black cardamoms
1 tsp cumin seeds
2 tbsp ginger garlic paste
2-3 green chilies
Salt to taste
1 tbsp Kashmiri red chili powder
1 tsp red chili powder
1 ½ tbsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
2 cups rice
1 tbsp ghee

Method:
Soak the rajma for at least 5-6 hours. Discard the water and add 4 cups fresh water to the rajma. Add ½ tsp salt and pressure cook the rajma for up to 5 whistles or till the rajma is well cooked.
Meanwhile peel and grate the onions. Roughly chop and puree the tomatoes with the green chilies.
Heat oil in a pan. Add the bay leaf, black cardamoms and then the cumin seeds. Allow to splutter. Lightly squeeze the extra moisture from the grated onions and reserve the water. Add the onions to the oil and sauté till golden brown. Add the powdered spices and the reserved onion water. Sauté till the oil comes on the surface. Add the tomato puree and sauté for 12-15 minutes till the masala leaves oil.
Add to the cooked rajma, add salt to taste and simmer for 3-4 minutes.
Wash and soak the rice for 30 minutes.
Bring to boil 6 cups of water. Add drained rice and cook till the rice is done. Drain the water and add 1 tbsp ghee to the rice. Mix and serve with rajma.

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