Geethu's Kitchen - Geethu's Rajma (bharatzkitchen)

(based on this)

Ingredients

  1. 1.5 cups Rajma
  2. 2 tsp salt (1 tsp +1 tsp)
  3. 1 tsp. jeera
  4. 1/2 tsp garam masala
  5. 1/2 heaped tsp. roasted jeera powder
  6. 1'' cube butter

  7. Dry powder spices:
  8. 1 full tsp. dhania powder
  9. 1/2 tsp. red chilli powder
  10. 1/2 tsp. black pepper powder
  11. 1/4 tsp haldi
  12. 3/4 tsp aamchoor
  13. Whole spices:
  14. 1 bay leaf
  15. 4 cloves
  16. 1 small piece dal chini
  17. 1 big elaichi

  18. Grind together:
  19. 6 Roma tomatos
  20. 3 Thai chilis
  21. 2 inch ginger
  22. 5 cloves garlic

  23. 1 medium size onion, chopped
  24. 1.5 cups - chopped, fresh cilantro





Method:

  1. Soak rajma for 12 hours
  2. Boil in pressure cooker with whole spices and 1 tsp salt (Water level should be one inch above rajma level)
  3. After steam comes, turn to Lo and pressure cook for 25 minutes.
  4. Let it depressurize naturally.

  5. Heat oil and fry jeera and red chillies
  6. Add finely chopped onions and fry well
  7. When it starts to brown, add a little water (1/2 cup) which allows the onions to cook for some more time without turning black.
  8. Add ground tomato paste and 1 tsp. salt. Fry well until it is a dry paste (like bharta consistency)
  9. Then add powdered spices and fry for another 3 minutes
  10. Transfer paste to pressure cooker contents; add garam masala and jeera powder and blob of butter.
  11. Place whistle and pressure cook once more; when pressure comes, switch off right away.
  12. After it depressurizes naturally, open and mix in fresh, chopped cilantro.