Rajma - 1 cup
Onion - 1
Tomatoe - 1 big
Ginger - 1 inch piece
Garlic - 3-4 flakes
Green chillies - 3-4
Jeera - 1 tsp
Daniya powder - 1/2 tsp
jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Chole masala powder - 1/2 tsp
Salt as required
Haldi powder - 1/4 tsp
Coriander leaves for garnishing.
Soak Rajma overnight in water.
Next day drain the water and pressure cook the rajma with water.
In the meanwhile make a gravy of onin, tomatoe,ginger, green chillies and garlic in a mixie blender.
Now take a kadai and pour oil and season with jeera and pour the masala gravy on the seasoning and keep stirring.
Now add all the masala powders and salt and mix nicely and keep stirring.
Add the cooked rajma and mix it nicely with the masala.
After everything has cooked and blended well garnish with coriander leaves and remove fro gas.
In the meanwhile cook rice and keep.
Now add the cooked rajma masala with the rice and mix nicely.
The Rajma Chawal is ready to be eaten.
I am sending this to the Rajma event being hosted by Sandhya Hariharan.