Rajma Chawal Video Rajma Chawal Video Viewed 1541 times The secret behind the instant Indian pot rajma is a wise selection of everyday ingredients like ginger paste and garlic paste and host of spice powders like turmeric powder, chilli powder, cumin seeds powder and coriander powder which have been used in the right proportions to impart an immense flavour. Tweet Recipe Description for Punjabi Rajma Chawal, Instant Indian Pot Rajma Soaking time: 8 hoursPreparation Time: 25 minsCooking Time: 35 mins Makes 3 servings Show me for servings Ingredients For Rajma Chawal5 cups cooked long grain rice (basmati chawal)1 cup big rajma (kidney beans)2 to 3 bay leaves (tejpatta)1 small stick cinnamon (dalchini) salt to taste2 tbsp ghee1 tsp cumin seeds (jeera)2 big cardamoms (elaichi)1 tsp garlic (lehsun) paste1 tsp ginger (adrak) paste1 cup finely chopped onions1 cup fresh tomato pulp1/4 cup tomato puree1 tsp turmeric powder (haldi)1 tbsp chilli powder1 tsp cumin seeds (jeera) powder1 tsp coriander (dhania) powder2 sliced green chillies1/2 tsp garam masala1 tbsp dry fenugreek (methi) leavesFor The Garnish2 tbsp finely chopped coriander (dhania) Method For rajma chawalTo make {span class="bold1"}rajma chawal{/span}, soak the rajma in enough water for 8 hours. Drain.Put the soaked and drained rajma in a pressure cooker, add bayleaves, cinnamon, 2 cups of water and salt, mix well and pressure cook it for 3 to 4 whistles or till cooked. Keep aside.Heat the ghee in a deep non-stick pan, add the cumin seeds and big cardamom and sauté on a medium flame for 30 seconds.Add the garlic paste and ginger paste and saute on a medium flame for 1 minute.Add the onions and saute on a medium flame for 2 to 3 minutes.Add the fresh tomato pulp, tomato puree, turmeric powder, chilli powder, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 4 to 5 minutes ,while stirring occasionally.Add the cooked rajma along with the water and green chillies, mix well and cook on a medium flame for 5 to 6 minutes, while stirirng occasionally.Add garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 1 minute, while stirirng occasionally.Garnish with coriander and serve hot with steamed rice. See step by step images of Punjabi Rajma Chawal, Instant Indian Pot Rajma recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes