Delhi के famous राजमा चावल plate 😋👌🏻 मात्र 40₹/-

Ingredients

• 1 cup Kidney Beans (Rajma) (dry, soak overnight (8‑10 hrs) in water)
• 4 cups Water (for soaking)
• 2 cups Basmati Rice (rinsed and soaked 15 minutes)
• 1 large Onion (finely chopped)
• 2 Tomato (pureed)
• 1 tablespoon Ginger‑Garlic Paste
• 2 tablespoons Vegetable Oil
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Mustard Seeds
• 1 pinch Asafoetida (Hing)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Garam Masala
• 1 teaspoon Salt (plus extra for rice)
• 1 cup Fresh Cilantro (Coriander Leaves) (loosely packed, for chutney and garnish)
• 1/2 cup Fresh Mint Leaves
• 1 Green Chili (adjust heat, seeds removed if less spicy)
• 2 tablespoons Lemon Juice
• 2 tablespoons Water (for chutney) (as needed for blending)
• 1 Cucumber (thinly sliced for salad)
• 1 Carrot (julienned for salad)
• 1 cup Plain Yogurt (optional raita, can use plant‑based yogurt for vegan version)
• 1/2 teaspoon Cumin Powder (for raita)

Instructions

1. Soak the Rajma

   Rinse the dry kidney beans, discard any debris, and soak them in 4 cups of water for at least 8‑10 hours or overnight.

   Time: PT10M

2. Prepare the Rice

   Rinse the basmati rice until water runs clear, then soak for 15 minutes. Drain.

   Time: PT5M

3. Cook the Rajma

   Drain the soaked beans, add them to the pressure cooker with 3 cups fresh water, 1/2 tsp turmeric, and 1 tsp salt. Close the lid and cook on medium heat for 2 whistles (≈20 minutes). Release pressure, check for tenderness; if still firm, cook another 5‑7 minutes.

   Time: PT20M

4. Temper the Masala

   In a saucepan, heat 2 tbsp oil over medium heat. Add 1 tsp cumin seeds, 1/2 tsp mustard seeds, and a pinch of asafoetida. When they sputter, add the chopped onion and sauté until golden brown (≈5 minutes). Stir in 1 tbsp ginger‑garlic paste and cook 1 minute.

   Time: PT6M

5. Build the Rajma Gravy

   Add 2 tsp red chili powder, 1/2 tsp turmeric, and 1 tsp garam masala to the onion mixture; stir for 30 seconds. Pour in the pureed tomatoes and cook until oil separates from the masala (≈5 minutes). Add the cooked rajma with its cooking liquid, adjust salt, and simmer on low heat for 10‑12 minutes until the gravy thickens and beans are fully tender.

   Time: PT12M

6. Cook the Rice

   In the medium pot, bring 4 cups water to a boil, add 1 tsp salt, then add the soaked basmati rice. Reduce heat to low, cover, and simmer for 12‑15 minutes until water is absorbed and grains are fluffy. Turn off heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: 100°C

7. Make Coriander‑Mint Chutney

   Combine 1 cup cilantro, 1/2 cup mint leaves, 1 green chili, 2 tbsp lemon juice, 1/2 tsp salt, and 2 tbsp water in a blender. Blend until smooth; add extra water if needed to reach a drizzle consistency.

   Time: PT5M

8. Prepare Fresh Salad

   Thinly slice the cucumber and julienne the carrot. Toss together in a bowl with a pinch of salt and a drizzle of lemon juice if desired.

   Time: PT5M

9. Optional Raita

   Whisk 1 cup plain yogurt with 1/2 tsp cumin powder, a pinch of salt, and a splash of water to a smooth consistency.

   Time: PT3M

10. Plate and Serve

    Place a mound of fluffy rice on each plate, spoon generous rajma gravy over the rice, drizzle coriander‑mint chutney, add a side of fresh salad, and garnish with chopped cilantro. Serve raita on the side if using.

    Time: PT4M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

80g

Fat

8g

Fiber

12g