Ingredients
- 1 cup rajma
- 2 tablespoons oil
- 1 teaspoon cumin
- 1 bay leaf
- 2 cardamoms
- 2 cloves
- 3 tomatoes pureed
- 1 teaspoon chilli powder
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- 3 cups water
For tempering:
- 1 tablespoon oil
- 1 teaspoon cumin
- 1 teaspoon kasuri methi
- ½ teaspoon garam masala
- 2 tablespoons chopped coriander
Preparation
- Soak rajma overnight. Drain. Add 2 cups of water and pressure cook on a medium flame for 6 whistles.
- Heat oil, add cumin, bay leaf, cardamom and cloves.
- Add tomato puree, chilli, coriander and turmeric powders. Add salt and sauté on a high flame for 2 minutes and then reduce the flame till the oil separates.
- Add rajma with the liquid and one more cup of water. Mix well. Let it simmer till the gravy thickens.
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Tempering the rajma: heat oil and add cumin. Sauté, then add kasuri methi and garam masala and pour over hot rajma.Garnish with coriander.
Serve with steamed rice or khichdi.