Rajma Chawal

Rajma Chawal


  • Rajma (chitra) – 1¼ cup
  • Oil – ⅓ cup
  • Bayleaf – 1no
  • Handi Black cardamom – 1no
  • Hand Cumin – 2tsp
  • Onion grated/puree – 1cup
  • Green chillies chopped – 1no
  • Handi Ginger paste – 1tbsp
  • Handi Garlic paste – 1tbsp
  • Handi Kashmiri chilli powder – 1tbsp
  • Handi Turmeric – ½ tsp
  • Handi Coriander powder – 1tbsp
  • Tomato grated/puree – 2cups
  • Handi Salt
  • Kasoori methi powder – ½ tsp
  • Handi Garam masala – ¼ tsp
  • Water – 5cups approx.


Step 1

Wash and soak rajma overnight or for at least 4 hours. Heat oil in a pan and add bayleaf, black cardamom and cumin. Add onions and cook them till light brown. Add green chilli, ginger and garlic paste. Saute for 3mins and then add turmeric, chilli powder and coriander powder.

Step 2

Stir for few seconds. Add tomatoes and some salt. Cook the masala till it leaves the oil. Now add the drained rajma along with some more salt. Cook the rajma for 10-12 minutes and then add water.

Step 3

Bring to a boil and cover and cook in a cooker. Cook till it gives out at least 3 whistles. Turn off the heat and let it sit in there for another 10-15mins.

Step 4

Open the cover add some water to correct the consistency to get the right thickness of the “Tari”. Bring to a boil and simmer for 5mins and meanwhile add kasoori methi powder and garam masala. Check for seasoning and remove. Serve with Handi rice.

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