By Nikita Toppo
Treat your family with this easy rajma masala for lunch.
¾ cup rajma (soaked), 2 tsp oil, 1 tsp cumin, 1 bay leaf, 2 cardamom pods, 2 cloves, 2 onions (grated), 1 tsp ginger-garlic paste, 3 tomatoes pureed, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp turmeric powder, 1 1/2 tsp salt, 3 cups water (divided) For tempering: 1 tsp ghee, 1 tsp cumin, 1 tsp ginger,1 tsp garlic, 1 tsp kasuri methi, ½ tsp garam masala, 2 tsp chopped coriander
Pressure cook rajma with 2 cups of water for 5-6 whistles. Heat oil in a skillet and add cumin, bay leaf, cardamom and cloves.
Once the cumin seeds start spluttering add grated onions. Cook these for 2-3 minutes and add ginger garlic paste and cook for 10-12 minutes.
Add tomato puree, chilli powder, coriander powder, turmeric and salt. Sauté for 8-10 minutes till the oil starts coming on the top and sides.
Add cooked rajma and one cup of water to the pan. Mix well and let this simmer gently for 10 minutes.
To make the tempering, heat ghee and add the ingredients for temper, turn off the flame and pour this all-over hot rajma and garnish with coriander leaves.