Rajma (gravy)

Rajma is called as king of dal by punjabi’s.it’s a famous dish in Punjab.


Rajma _1 1/4 cup

Tomato (bangalore)_4

Ginger garlic paste _1 nd half tea sp

Green chilli _1 or 2

Black elaichi _2

Chilli powder _as per ur taste

Dhania powder _1 1/2 sp

Turmeric powder _ 1/4

Garam masala 1/2 sp

Chopped coriander  to garnish

Soak rajma for 6 to 8 hour.Cook 20 to 30 minutes or  till soft in a cooker.mash some dal with the help of spoon. Grind ginger ,garlic, green chilli and tomatoes. In a heavy bottom kadai add little oil and grinded gravy. Add a pinch of salt and saute till oil comes out.cook with closed lid.once oil comes out add chillipowder, coriander powder nd turmeric. Add little water to avoid burning. Add this to cooker nd add garam masala nd whole elaichi.Actually this gravy will be watery.so add water accordingly. Check salt nd chilli.give a whistle. Finely add chopped coriander leaves.


U can have this with normal rice or jeera rice, or chapati .Best combination with this raita nd papad.

If u didn’t soaked Rajma.no problem. Wash nd add this to cooker directly. Keepin low flame for 10.after some time check water add if needed nd again cook.,till ur rajma is soft nd mashed.u can do thisfor channa too.


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