RAJMA RASMISA

INGREDIENTS:

Rajma	1 cup
Onion	1 medium finely chopped
Tomato	3 medium – pureed
Ginger paste	1 tbsp
Green chili	1 small - chopped
Salt	To taste
Turmeric powder	¼ tsp
Red chili powder	1 tsp
Coriander powder	1 tbsp
Cumin powder	½ tsp
Garam masala powder	¼ tsp
Yoghurt	3 tbsp
Oil	1 tbsp
Cumin seeds	1 tsp
Bay leaf	1-2
Coriander leaves	2 tbsp chopped

METHOD:

• Wash and soak the rajma overnight or for 6-8 hrs. After soaking, drain the water out of rajma and rinse once more.
• In a pressure cooker, add soaked rajma, 3.5 cups of water, and 1-2 bay leaves. Cover and cook for 4-5 whistles.
• Meanwhile, heat a tbsp of oil on medium flame and add cumin seeds. As seeds splutter, add ginger paste, chopped green chili and finely chopped onions.
• Saute until onions are golden brown. Add ¼ tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, ½ tsp cumin powder and salt. Adjust the spiciness according to your spice level.
• Mix well and saute for a minute taking care not to burn the spices.
• Add the tomato puree and saute until oil separates from sides.
• Simmer the heat to lowest setting and add 3 tbsp of whisked yoghurt. Mix well and allow a boil to come.
• Then add the cooked rajma along with the cooked water. Mix everything well and cook on low flame for 15-20 mins until the gravy thickens.
• When gravy reaches the required consistency, turn off the heat.
• Add ¼ tsp of garam masala and chopped coriander leaves. Give a good mix.
• Serve the hot rajma along with rice and enjoy!