Rajma--Chaawal(Red Kidney Beans On Rice)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTSCURRY500gms.Rajma(Red Kidney Beans)250gms.Tomatoes25 gms.Fresh Ginger Root2 tbsps.Coriander-Cumin Powder2tbsps. Kitchen King Masala(Everest Brand)2 tsp.Turmeric PowderSalt to taste1 bunch Fresh Coriander(Cilantro) Leaves for Garnishing.SEASONINGS100gms.Ghee(Clarified Butter)50gms.Fresh Ginger Root2 tbsps.Red Chilli Powder1.5 tbsps.Cumin Seeds1 tbsp.Garam Masala Powder(Any Brand)2 tsp.Asafoetida PowderRICE750 gms.Indian Basmati Rice1.5 litres Water
PREPARATION
Pick,clean and wash Rajma.Soak overnight in warm Water.
Finely mince the Fresh Ginger. Puree the Tomatoes.
Pick,clean and wash Rice.Soak in 1.5 litres of Water for 30 minutes.
Pick,clean,wash and finely chop the Fresh Coriander Leaves for garnishing.
METHOD
Boil Rice in the same Water it was soaked in.When cooked,drain in a Colander and fluff it up with a Fork before serving.
Add 25 gms.of minced Ginger Root to the Rajma and pressure cook for 4-5 whistles.These should be soft and mushy when cooked.
Heat 50 gms. of Ghee in a non-stick Wok and lower flame.Add Turmeric and Coriander-Cumin Powders and saute for 30 seconds.Add Tomato Puree and Kitchen King Masala Powder and saute till the Juice in the Puree dries up and the Ghee shows at the edges of the Masala.Add the Pressure cooked Beans and Salt to taste and mix well.Cover and simmer for 7-10 minutes.
In a Seasoning Pan heat the remaining Ghee.Add the Cumin Seeds and minced Ginger Root.When these sputter,lower flame and sprinkle in Red Chilli ,Garam Masala and Asafoetida Powders in the order given.Pour this Seasoning over the cooked Rajma and cover instantly with a lid to seal in the Aromas and the Flavours.Stir and mix well .Garnish with finely chopped Coriander Leaves before serving hot over steaming Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Pick,clean and wash Rajma.Soak overnight in warm Water.
Finely mince the Fresh Ginger. Puree the Tomatoes.
Pick,clean and wash Rice.Soak in 1.5 litres of Water for 30 minutes.
Pick,clean,wash and finely chop the Fresh Coriander Leaves for garnishing.
METHOD
Boil Rice in the same Water it was soaked in.When cooked,drain in a Colander and fluff it up with a Fork before serving.
Add 25 gms.of minced Ginger Root to the Rajma and pressure cook for 4-5 whistles.These should be soft and mushy when cooked.
Heat 50 gms. of Ghee in a non-stick Wok and lower flame.Add Turmeric and Coriander-Cumin Powders and saute for 30 seconds.Add Tomato Puree and Kitchen King Masala Powder and saute till the Juice in the Puree dries up and the Ghee shows at the edges of the Masala.Add the Pressure cooked Beans and Salt to taste and mix well.Cover and simmer for 7-10 minutes.
In a Seasoning Pan heat the remaining Ghee.Add the Cumin Seeds and minced Ginger Root.When these sputter,lower flame and sprinkle in Red Chilli ,Garam Masala and Asafoetida Powders in the order given.Pour this Seasoning over the cooked Rajma and cover instantly with a lid to seal in the Aromas and the Flavours.Stir and mix well .Garnish with finely chopped Coriander Leaves before serving hot over steaming Rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 433.7
- Total Fat: 15.9 g
- Cholesterol: 36.5 mg
- Sodium: 532.0 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 9.4 g
- Protein: 10.5 g
Member Reviews
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BSTELLING
I'm going to cut down on the ghee and chili powder. It sounds dellicious. The calories for ghee heed to be checked. It says 8 calories per serving. 100 grams of ghee is 3.5 ounces and about 700 calories so it would be more like 116 cakirues per serving for the ghee. - 9/7/10
Reply from KOMAL53 (9/7/10)
I too was surprised at that---but that's the way the Calories were calculated when I filled in the Ingredients!!!Maybe I should say Butter instead---for that's what what Ghee actually is--Clarified Butter!!!I said unsalted Butter instead and the Calorie Count jumped up by 100 Calories approx!!Thanks