Cooking Time - 1 Hr
Ingredients :
|
Rajma (Red Beans)
|
2 cups |
| Moti Ellaichi |
2 |
| Dalchini (cinamom) |
1" stick |
| Salt |
To Taste |
| Red Chilli Powder |
1/2 Tsp |
| Dhania Powder |
1 Tbsp |
| Garam Masala |
1/2 Tsp |
| Haldi |
1/4 Tsp |
| Garlic |
7-8 Flakes |
| Onion |
2 Large Size |
| Tomatoes |
4 Big |
| Ghee |
1 Tbsp |
| Hing |
A pinch |
| Fresh Green Coriander |
1 1/2 Tbsp |
| Jeera |
1 Tsp |
Method :
- Clean, wash and soak rajma in enough water.
- In a pressure cooker take rajma and add enough water to it say around 12 cups.
- Add salt, red chilli powder, Moti ellaichi and dalchini and pressure cook it.
- Give 3 whistle and then keep on low flame for 20 minutes.
- side by side Take a pan and heat ghee.
- Add hing and after 15 seconds add jeera to it and let it crackle.
- Ground garlic and onion to a paste and add to the pan.
- Cook till the paste turns slightly brown.
- Now add well grinded tomatoes in the pan and mix well.
- Now add dhania powder, garam masala and haldi.
- Cook till oil separates from the mixture stirring occassionly.
- When rajma is done add this masala to the rajma and add water to get the desired consistency.
- Let it boil for 15 minutes. If required pressure cook it again.
- Garnish with fresh coriander and serve hot with rice.
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