Punjabi Rajma Masala

Ingredients (Serves  5 – 6)

1. Rajma – 1.5 cup, dried
   Water – As required
2. Salt – 1/4 tsp
3. Oil – 1.5 – 2 tbsp
   Cumin seeds – 3/4 tsp
4. Onion – 1 cup, finely chopped
   Ginger garlic paste – 1 tbsp
5. Hing – 1 pinch
   Green chilies – 2, slit
   Cilantro – 2 tnsp, chopped
   Ginger – 1.5 tsp, grated or thinly sliced
6. Turmeric powder – 1/2 tsp
   Kashmiri chilli powder- 1.5 tsp
   Coriander powder – 1 tbsp
7. Tomato – 2.5 medium, roughly chopped and ground in a blender
8. Garam masala powder – 3/4 tsp
9. Kasoori methi – 3/4 tsp
10. Ghee – 1 – 1.5 tbsp
    Ginger – 1 tsp, thinly sliced
    Green chilies – 2, slit
    Cilantro – 2 tbsp, chopped

Method

1. Wash and soak the rajma in enough water for at least 8 hrs. Pressure cook with enough water and little salt, for 1 whistle or until soft.

2. Heat 1.5 – 2 tbsp oil in a deep pan and splutter cumin seeds. Add finely chopped onion, ginger-garlic paste, little salt and saute until lightly golden. Add hing, grated ginger, chopped cilantro and green chilies (ingredients numbered 5). Cook for 1 – 2 minutes. Add turmeric powder, chilli powder and coriander powder. Saute until raw smell disappears and oil separates. Now add the ground tomato. Cover and cook for 8 – 10 minutes, stirring occasionally, until oil starts separating. Now add the cooked rajma along with the water in which it was cooked. Bring it to a boil. Taste-check for salt. Adjust the gravy according to your required consistency. Add 1/3 cup hot water, if very thick. Taste-check for salt. Bring to a boil. Cook covered for 15 – 20 minutes over medium-low heat until it reaches a thick, creamy consistency. If its not thick enough, mash a few rajma using the back of a spoon. Sprinkle kasoori methi. Mix well and switch off.

3. Heat 1 tbsp ghee in a small kadai. Add ginger and green chilies. Cook for a minute. Add cilantro, stir well and add to cooked rajma. Cover with a lid for at least 15  minutes. Garnish with cilantro and serve with boiled rice / cumin rice.