Bowl of Joy: Indulge in the Richness of Our Perfectly Spiced Rajma Dish

Rajma Chawal is a famous dish of North India. Although Rajma is not an Indian dish. It came to this country from Mexico. Himachal Pradesh, Uttarakhand and Jammu produce the best Rajma in our country. Rajma in the Chinta valley of Doda district, not far from Bhaderwah town in Jammu province, is the most popular. The rajma grown in the plains here is smaller in size than other rajma and has a slightly sweeter taste.

This dish is popular in North India including Delhi, Punjab, Uttar Pradesh, Uttarakhand, Kashmir and can also be cooked by hand. Rules and ingredients are all at your fingertips. There is no particular problem. This very tasty dish is ideal for lunch or dinner. Even great for school or office tiffins. So why wait, let’s learn Ramja recipe quickly.

What does it take to make Rajma Recipe?


1) Rajma – 1 cup (200 grams)

2) Water – 2 cups

3) Salt – 2/1 tbsp

4) Baking soda – 1/4 tbsp

5) Oil – 2,3 tbsp

6) Cumin – 1/2 tablespoon

7) Asafoetida – 1 pinch

8) Turmeric powder – 1/2 tablespoon

9) Coriander powder – 2 tbsp

10) Kasuri Methi – 1 tablespoon

11) Tomato – 2 tons

12) Ginger – 1 inch

13) Raw Chilli – 3 tsp

14) Red chilli powder – 1.5 tbsp

14) Maggi Masala Magic 1 sachet

What are the rules for making Rajma Recipe?

To make Rajma Recipe first I washed a cup of Rajma well with water and soaked it for 6 to 7 hours.

After soaking in water for six to seven hours, I boiled it in a pressure cooker with 2 cups of water, 1 tablespoon and 1/2 tablespoon of baking soda in a cup of Rajma. After giving 2 CTs in the pressure cooker I switched off the pressure cooker.

How is Rajma masala made? 

To make Rajma masala, first I turned on the gas and put the pan in white oil andhaj matan (2, 3 tbsp).

After the oil is hot, reduce the heat and add 1/2 tablespoon of whole cumin seeds, 1 pinch of asafoetida, 1/2 teaspoon of turmeric powder, 2 tablespoons of coriander powder and 1 tablespoon of Kasuri methi.

When the masala is ground a little, add tomato, green chilli paste, ginger paste to the masala and grind it with 1/5 of the chilli powder, until the oil leaves the masala. Who should give them.

Now after adding the Rajma, salt should be added to it as expected (but note that when we boiled the Rajma, we also added a little salt). Now call this and cook for 3 to 4 minutes.

After cooking for three minutes I added 1 packet of Maggi masala to it. Then add chopped coriander leaves on top and reduce the heat to low for 2-3 minutes. After 3 minutes my Rajma Recipe is ready. Now serve it hot.

If you like this Rajma recipe of mine then definitely share it with your family and friends.

I’m ending here like today and I’m bringing a new recipe, thank you.

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