Ingredients:
1 cup Rajma (Soaked overnight in ample water)
1 green chili, chopped
7-8 medium garlic, paste
1/2 inch ginger, paste
3 medium tomatoes, grind it in paste
1 large/ 2 medium onions, grind to paste
½ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¾ to 1 tsp garam masala powder
1 tsp dry mango powder/amchur powder
1 tsp cumin seeds/jeera
2 tbsp butter or oil
salt as required
Method:
Rinse the rajma beans and soak it in enough water overnight or for
8 to 9 hours. Rinse again in fresh clean water. Pressure cook rajma in 2
cups of water. Add salt. Pressure cook for 18 – 20 whistles. Once the pressure
settles down on its own, open the lid and check the beans.
In a separate pan, heat oil. Add cumin seed and let it crackle.
Add onion paste and cook till golden brown. Add ginger and garlic paste. Cook
for 7-10 minutes. Now add all the other spices except tomatoes and dried mango
powder.
Once you feel the aroma of the spices and the pan leaves the oil
(it should take about 7-10 minutes), add tomatoes. Cook for 5 more minutes. Add
the masala to pressure cooked rajma. Add water if needed to make more gravy.
Cook the rajma with the added masala for 10- 15 minutes on low to
medium heat, simmer without lid. Keep stirring at intervals. Once removed from
fire, add dry mango powder. Garnish with coriander leaves, optional. Serve
hot with steamed rice or roti.