Alright guys i'm back again with a favorite dish of mine, which is Rajma, i started liking this dish even more after my marriage coz my MIL's name is Rajamma, so i would always tease my hubby, saying that today i'm going to cook your mom..Just kidding...She is the BEST..i love her soooooo muuuccchhhh. muah muah...
When i was Delhi, in the winters we used to have this from the local canteen..those were the days...sigh...
Ok now lets get started, always make sure that you get the best quality of rajma, coz sometimes it doesn't cook so well in the pressure cooker if its not of good quality and the gravy would be a total waste. Make sure to soak the rajma overnight and cook it in the morning with as little water as possible, because you don't want to waste the water as its highly nutritious..
This dish can be had with roti and rice...
Rajma = 1 cup soaked overnight and pressure cooked upto 10 whisltes
Onion = 1 medium finley chopped
Tomatoes = 2 medium pureed
Ginger-garlic paste = 1 tbs
Green chilled = 1 slit lengthwise
Curry leaves = Optional (i like its flavor dats y i added it)
Oil = 2 tbs
Jeera = 1/2 tbs to saute
Red chillie powder = 1 tbs
Dhania powder = 2 tbs
Jeera powder =1/2 tbs
Garam masala =1/2 tbs
Tumeric powder = 1/4 tbs
Salt = as per taste
|Add oil and jeera, let it splutter|
|Optional - add curry leaves|
|Add the chopped onions and saute till cooked well|
|Add the haldi and cook for a min|
|Add the ginger-garlic paste and saute further|
|At this point add the tomato puree and cook for 2 mins|
|Add the rest of the masalas|
|Cook well till the raw smell of the masalas disappear|
|Add the rajma boiled water from the pressure cooker|
|Add more or less as per the consistency that you need and cook it 3 mins|
|Add the cooked rajma and let it simmer for another 2 mins|
|Garnish it with coriander leaves(which i didn't have any at dat time, so i used a green chille instead|