Mix all together cook for a minute or two and serve hot. Finally add the boiled rajma, rice and kasuri methi and adjust salt. In the mean while add all the spice powders. fry till the raw smell goes and then add the tomato puree. Add cumin and when it crackles add onions. I have just added a few masalas and the dish turned wonderful. So I made this One pot meal the next day. But even after making enough gravy I was left with some more boiled rajma. But in those days i was not so much into cooking so I never bothered to ask her the recipe.įew days back I made rajma curry for which I boiled some rajma. Ok coming back to the topic her rajma chaval was a single dish in contrast to the usual rajma gravy which is eaten with rice. Put the weight on and after one whistle lower the flame and pressure cook for 30 to 35 minutes. In a pressure cooker, add soaked rajma along with 3 cups of fresh water and 1 tsp salt. Next day or after 7 to 8 hrs discard the soaking water. Even if we make the same dish at home it lacks the Punjabi touch. Soak overnight or for 7 to 8 hrs in fresh water. During college days my Punjabi friend Gurvinder(.ok lets refer to her as Priti.thats what she preferred to be called).used to bring this yummy dish in her lunch box and we all used to relish it.
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