RAJMA MASALA

INGREDIENTS:

1.    2 cups rajma soaked overnight

2.   2 large onions chopped finely

3.   3 tomatoes chopped finely

4.   2 Tsp. jeera/cumin seeds

5.   1 Tsp. haldi/turmeric powder

6.   2 Tsp. red chilly powder

7.   2 Tsp. coriander/dhaniya powder

8.   1 Tsp. hing/asafoetida

9.   3 to 4 green chillies slit

    10. 1 inch piece ginger very finely sliced/julienned

    11. 3 Tsp. finely chopped garlic

    12. 1/2 Tsp. baking soda

    13. 2 Tbs. refined oil

    14. 2 Tbs. ghee

    15. 2 Tbs. amchur/dried mango powder

    16. 1 Tsp. garam masala

    17. 1/2 cup finely chopped coriander leaves

    18. Salt to taste

METHOD:

1.    Put the presoaked rajma beans in a pressure cooker. Add the chopped onions, tomatoes, green chilles, ginger and garlic. Now add the dry masalas. The red chilly powder, coriander powder, jeera, hing, haldi, baking soda, and the oil. Add water accordingly and salt to taste. Mix all very well.

2.   Close the lid and pressure cook this on slow flame for at least 40 minutes or till the rajma beans are fully cooked.

3.   Remove from heat, add the ghee, amchur powder and garam masala and mix well. Boil for 5 minutes, stirring and also mashing down some of the rajma beans with the ladel.

 Serve hot with sprinkling some coriander leaves,with rice or rotis of your choice.

Copyright@Motifs