Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Slow Cooker Rajma Chawal
A punjabi delicacy in a slow cooker method
Prep Time
8
hours
hrs
Cook Time
7
hours
hrs
Course:
rice accompaniment, roti accompaniments
Cuisine:
Punjabi
Keyword:
Slow Cooker Rajma Chawal
Servings:
6
Calories:
Author:
Srividhya G
Ingredients
Rajma / Red Kidney Beans - 1 cup
Onion - 1
Tomatoes - 3
Cilantro - 2tbsps finely chopped
Water - 5 cups
Turmeric powder - ½ tsp
Dhaniya Powder / Coriander Powder - 2 tbsps
Red Chilly Powder - 1 tsp
Kitchen King Masala - 1 tsp
Cumin Seeds - 2 tsps
Hing - 1 tsp
Oil - 2 tsps
Salt - 2 tsps
Instructions
Soak the rajma beans for unto 8 hours or overnight.
Chop the onions and tomatoes finely.
Now add this soaked rajma, onions, tomatoes, cilantro and all the masalas in the crock pot.
Add 5 cups of water and set the slow cooker in high mode and let it cook for 7 hours.
After its done, mix and mash the dhal nicely.
Now heat the kadai and add oil.
Once the oil is hot add the cumin seeds and hing.
As they start to crackle add them to the cooked rajma.
Notes
If you feel the rajma is too thin in consistency boil it for couple of minutes.