Rajma.. this is one dish I have never liked.. When I was young, used to fight with my mom so as to why did she make Rajma.. Because of my hatred, I have kept my husband also deprived of Rajma .. 🙂 Last Saturday I was wondering when was the last I prepared it, and seriously I could not remember.. maybe an year back.. That is when my craving to eat Rajma started.. I just had to eat it.. So this Saturday I finally prepared it.. and my husband just loved it.. 🙂
Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 2-3 people
- 1 cup Rajma
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 2 -3 Medium Onions finely chopped or grated
- 2-3 Medium Tomatoes grated
- 1 table spoon Ginger Garlic paste
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 1 tea spoon Garam Masala
- Salt to taste
- 1 table spoon Rajma Masala
Soak the rajma overnight if preparing for lunch (They should be soaked for around 6-8 hrs).
Boil the rajma with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.
For the masala, heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
Add the onions to the oil and allow them to fry till they turn light brown in color. Now add the Coriander powder and fry for one minute.
Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and a pinch of salt. Keep frying the tomatoes till the oil separates out.
Now add the rajma masala and mix (Rajma masala is added in the end to retain the flavor and aroma).
Add this masala to the boiled chole and mix properly. Bring to boil and voila its done.
Cover the dish for around 5-10 mins so that the rajma can soak all the flavors.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with boiled rice.
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