Rajma

Ingredients (Serves 5)
1. Rajma – 1.5 cup (Soak rajma in enough water for at least 8-10 hrs)
Cloves – 3, black cardamom- 1, cinnamon stick – 1/2 inch, bay leaf – 1
Salt – 1/2 tsp
Water – As required
2. Oil – 1.5 tbsp
3. Cumin seeds – 1/2 tsp
4. Onion – 1 cup
5. Ginger garlic paste – 2 tsp
6. Turmeric powder- 1/2 tsp
Chilli powder – 1.5 – 2 tsp
Coriander powder – 2 tsp
7. Tomato, ripe- 2 medium, chopped
8. Oil + butter – 2 tsp each
9. Hot water – 1/2 cup or as required
Garam masala powder – 1/2 tsp
10. Kasoori methi – 1/2 tsp
Butter – 1.5 tsp, optional
11. Coriander leaves, chopped – 3 tbsp
12. Ghee – 2 tsp (optional)
Green chilies – 2-3, slit
Ginger – 3/4 tsp, sliced
Method
1. Pressure cook soaked rajma with the other ingredients numbered 1 for about 1-2 whistles until soft.
2. Heat oil over medium flame and splutter cumin seeds. Add onion and cook until onion turns soft and begins to change color. Add ginger garlic paste and cook till the raw smell disappears. Add turmeric powder, chili powder and coriander powder. Cook till their raw smell leaves. Add tomato and cook till mashed up. Switch off the flame. Cool down and grind to a fine paste adding 3-4 tbsp water.

3. Heat 2 tsp oil + 2 tsp butter over medium flame. Add the ground paste. Stir well. Cover and cook for 6-8 minutes over low heat till oil separates. Add cooked rajma along with the gravy (if there isn’t enough gravy, add 1/2 -3/4 cup hot water). Mix well. Add salt, to taste. Bring to a boil. Cook for 10-12 minutes. Sprinkle kasoori methi, garam masala powder and mix well. Switch off. Finally add 2 tsp butter and chopped coriander leaves. Taste-check for salt.
4. Optional step – Heat 2 – 3 tsp ghee over medium high heat. Switch off the flame and add 2 slit green chilies and a tsp of sliced ginger. Stir for a few seconds and pour over the rajma. Let rest for 10-15 minutes before serving. Serve with plain rice /cumin rice, pappad and pickle.
For cumin rice – Heat 1.5 tbsp oil and splutter 1-1.5 tsp cumin seeds. Add hot cooked rice, pinch of salt and chopped coriander leaves. Mix gently and serve with rajma.