Who Loves Rajma Chawal

India
December 9, 2006 12:48pm CST
I thought leme start with some discussion around food as I am myself a bog foodie. The dish that i am writing about is one of the most famous and delicious dishes of Northern India. Everone loves it from a 2 yr old kid to a 100 yr old man. I also love it. more the spice, more delicious the dish is. SO guys what are u waiting for, leme know who all like this dish and for those who don't know what I am talking about, please get back to me and I shall give you it's recepie :)
2 responses
@loved1 (5332)
• United States
9 Dec 06
I am always ready for a new recipe. I have not heard of this dish but I love spicy food. What are the ingredients and how is it prepared?
• India
9 Dec 06
well it consists of two things. Chawal is called Rice and Rajma is a kind of cereal which is widely available in the grocery shops in India. Rice is prepared in the usual way by boiling it and adding salt to it and draining the water from the boiled rice, what we also called steamed rice. For Rajma, first we have to soak them 2 hrs before cooking it, then we boil them, then we prepare a paste for them. For the paste we need finely refined oil, chopped onions, grated tomatoes, garlic and ginger paste, red pepper, salt, Coriander Powder, Garam Masala, Turmeric Powder. For preparing the paste, heat the oil and saut the onions and garlic and giner paste for approximately 15 minutes till the onions become ligt brown. Then add the tomatoe paste to it ans saute till the time the paste turns brown. Add salt, red pepper, turmeric powder, coriander powder and saute for 20 minutes. Then add the paste to the boiled rajma along with the water in which rajma were boiled. Let it cook till the time the gravy turns thick. Add coriander leaves and a quarter teaspoon of garam masala to garnish.
• India
9 Dec 06
well it consists of two things. Chawal is called Rice and Rajma is a kind of cereal which is widely available in the grocery shops in India. Rice is prepared in the usual way by boiling it and adding salt to it and draining the water from the boiled rice, what we also called steamed rice. For Rajma, first we have to soak them 2 hrs before cooking it, then we boil them, then we prepare a paste for them. For the paste we need finely refined oil, chopped onions, grated tomatoes, garlic and ginger paste, red pepper, salt, Coriander Powder, Garam Masala, Turmeric Powder. For preparing the paste, heat the oil and saut the onions and garlic and giner paste for approximately 15 minutes till the onions become ligt brown. Then add the tomatoe paste to it ans saute till the time the paste turns brown. Add salt, red pepper, turmeric powder, coriander powder and saute for 20 minutes. Then add the paste to the boiled rajma along with the water in which rajma were boiled. Let it cook till the time the gravy turns thick. Add coriander leaves and a quarter teaspoon of garam masala to garnish.
@loved1 (5332)
• United States
11 Dec 06
It sounds delicious but way above my culinary skills. I will have to go to an Indian restaurant and order this!
@nancygibson (3736)
• France
9 Dec 06
I don't think I have heard of it before, would you describe it to me? I love trying new dishes
• India
9 Dec 06
well it consists of two things. Chawal is called Rice and Rajma is a kind of cereal which is widely available in the grocery shops in India. Rice is prepared in the usual way by boiling it and adding salt to it and draining the water from the boiled rice, what we also called steamed rice. For Rajma, first we have to soak them 2 hrs before cooking it, then we boil them, then we prepare a paste for them. For the paste we need finely refined oil, chopped onions, grated tomatoes, garlic and ginger paste, red pepper, salt, Coriander Powder, Garam Masala, Turmeric Powder. For preparing the paste, heat the oil and saut the onions and garlic and giner paste for approximately 15 minutes till the onions become ligt brown. Then add the tomatoe paste to it ans saute till the time the paste turns brown. Add salt, red pepper, turmeric powder, coriander powder and saute for 20 minutes. Then add the paste to the boiled rajma along with the water in which rajma were boiled. Let it cook till the time the gravy turns thick. Add coriander leaves and a quarter teaspoon of garam masala to garnish.