Punjabi Rajma Chawal
Ingredients
- 1 cup Rajma soaked overnight and drained
- 3 cups cooked Rice
- 1 tsp Oil
- 1/2 tsp Cumin Seeds
- 1/4 tsp Everest Hing Powder
- 1/2 sliced Onion
- 1/2 tsp Ginger-Garlic Paste
- 1/2 cup chopped Tomatoes
- 1/2 tsp Everest Kashmirilal Powder
- 1/2 tsp Everest Rajma Masala
- 1 tsp Cumin & Coriander Powder
- Salt
- 1 tsp chopped Coriander
Instructions
- Heat some oil in a pressure cooker. Add cumin seeds, Everest Hing Powder and sauté on a medium flame.
- Add onions and ginger-garlic paste and sauté for 2 to 3 mins.
- Add tomatoes, Everest Turmeric Powder, Everest Red Chilli Powder, Everest Rajma Masala, coriander-cumin seeds powder and salt, mix well and cook for 1 to 2 mins.
- Add rajma and 1 cup of water, mix well and pressure cook for it (4 whistles).
- Allow the steam to escape before opening the lid.
- Add the cooked rice, mix gently and cook for 2 mins.
- Sprinkle coriander and serve hot Punjabi Rajma Chawal.
