Rajma Chawal

- Soak rajma overnight and boil it. Keep them aside. Do not keep them in open or without any cover [this will make them dry].

-- Recipe

- Ingredients

150 GMs Rajma Soaked and Boiled [ With salt to taste].
2 Large Onions - Finely Chopped
3 Big tomatoes - Finely Chopped
1 green chili
1 tsp ginger powder
1 tsp garlic paste
Salt
3/4 tsp Garam Masala
1 tsp Red Chili powder
3/4 tsp Turmeric
1/2 tsp Cumin Seeds
2 Tej Patta - bay leaves
1 tsp Dhaniya Powder [ Coriander powder]
Javitri - a pinch
2 tbsp Oil

- Method

-- Add oil in a pan, as it is heated up; add cumin seeds.
-- Add green chili and onions a minute later.
-- Fry till onions turn brown [not extremely dark brown]
-- Add ginger-garlic and stir for 1/2 minute.
-- Add chili powder, turmeric powder, bay leaves and coriander powder and stir for a while.
-- Add 50 ML of water, tomatoes, garam masala, javitri, coriander and mix well.
-- Add salt to taste. [Take care since Rajma already contain some salt in them].
-- Cover and cook till it becomes juicy and all the oil is extracted out.
-- Add boiled rajma with the water used in boiling them to this mixture.
-- Saute them till all the water is absorbed in curry and rajma.
-- As it is cooked, add 150-200 ML of water and cook in pressure cooker [1 whistle on high flame and 1 whistle on low flame].
[Before cooking rajma in gravy, I use rajma boiled with 2 whistle, 1 on high flame and 1 on low flame].

- Serve rajma, garnished with coriander.
- Breads can be paratha, naan, tanduri roti or as par your liking.
- Also they can be served with jeera-rice.