You need:
1 cup rajma
3 onions
2 tomatoes
Garlic - optional - 4-5 cloves
Ginger - 1 inch piece
Green chillies - 2
Dalchini (cinnamon) - 1 stick
Laung (Cloves) - 2 pieces
Jeera (cumin seeds) - 1 tsp
Red chilli powder - 1 tsp (or more if you want it spicy)
Coriander powder - 1 tbsp
Garam masala - 1 tbsp (level)
Turmeric powder - 1 tsp
Salt - to taste
oil - 4 tbsp
Fresh coriander leaves - to garnish
How to:
- Soak the Rajma overnight (or if you want to make it the same day, at least for 4 hours in hot water)
- Grind 2 onions to a paste
- Put Rajma, onion paste, cinnamon, cloves, salt and turmeric powder in a pressure cooker. Add 3 cups of water. Cook on high flame for one whistle and then simmer for 20 minutes on low flame.
- Meanwhile chop the remaining onion finely.
- Heat oil and temper the cumin seeds. Add the chopped onion and fry till it starts turning brown.
- Mix tomatoes, green chillies, garlic and ginger and grind to a paste. Add this paste to the frying onions. Add red chilli powder and coriander powder. Cover and cook till the oil leaves the sides.
- Add the boiled rajma to the masala and mix in the garam masala. Bring to a boil.
- Simmer till the gravy attains required thickness
- Garnish with coriander leaves and serve
For my calorie conscious friends: You can make this in a non stick pan by using just 1 tbsp oil. Although, the taste is in the oil i say :D
