Description
Process –
- Wash and soak the Rajma for 6 to 8 hours or overnight.
- Drain the water and add the Rajma in a pressure cooker along with 3 cups of water, 2 tsp of salt (preferably according to the taste), fennel powder, ginger powder, turmeric powder, cloves, cinnamon, black cardamom, tej patta and heeng.
- Pressure cook until the rajma is soft – 10 to 15 minus approx.
- Remove the cooker from the heat and keep it aside.
Tadka/Tempering –
- Heat 1 tablespoon of mustard oil in a pan, add cumin seeds and let them crackle, add red chilli powder (be careful not to burn the spice – can add a few drops of water). Cook till oil separates
- Add cooked Rajma along with the water, to the tadka. Mash few pieces of rajma while it is simmering.
- Add coriander powder and Vaer tikki masala (if available) and let it simmer till you get a creamy consistency.
- Alternatively, you can add Anardana powder / Amchoor powder or lemon juice. This helps in bringing the flavours together.
- Before serving add a dollop of ghee or butter.
Reviews
There are no reviews yet.