Dive into a bowl of Rajma Chawal where every spoonful is a joyous dance of beans and rice, creating a flavor fiesta that turns your taste buds at this time into happy little dancers

Ingredients For Rajma Chawal :

For Rajma (Kidney Beans):

1. 1 cup Rajma (kidney beans), soaked overnight and boiled until tender
2. 2 large onions, finely chopped
3. 2 tomatoes, pureed
4. 1/2 cup coconut milk
5. 2 tablespoons ginger-garlic paste
6. 1 teaspoon cumin seeds
7. 1 teaspoon turmeric powder
8. 1 teaspoon red chili powder (adjust to taste)
9. 1 teaspoon coriander powder
10. Salt to taste
11. 2 tablespoons cooking oil
12. Butter

For Rice (Chawal):

1. 1 cup Basmati rice, washed After that soaked for 30 minutes
2. 2 cups water
3. 1 tablespoon ghee (clarified butter)
4. Salt to taste

Garnish:

1. Fresh coriander leaves, chopped and also
2. Grated coconut

Instructions:

1. Prepare the Rice:

• In a pan, heat ghee and add soaked rice after that Saute for 2 minutes.
• Add water and salt, bring it to a boil, then reduce the heat, cover, and simmer until the rice is cooked.

2. Prepare the Rajma:

• In a separate pan, heat oil and add Butter and also cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté for another 2 minutes.
• Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• Add boiled rajma and mix well. Cook for 5-7 minutes on medium heat.
• Pour in coconut milk and simmer for an additional 10 minutes until the flavors meld together.

3. Assemble:

• ALL in all Serve the coconut-infused rajma over a bed of fragrant rice.
• And also Garnish with fresh coriander leaves and grated coconut.

4. Enjoy your Spicy Coconut Rajma Chawal:

This unique twist adds a creamy and aromatic touch to the classic Rajma Chawal, making it a delightful and flavorful dish All in all Adjust the spice levels according to your preference.