Rajma masala

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Ingredient:

• 1 cup rajma soaked for 8 hours.
• 1 bay leaf
• 1 black cardamom
• 1 tsp salt
• 1 tbsp ghee
• 1 tsp cumin
• 1 inch cinnamon
• 5 cloves
• 1 onion
• 1 tsp ginger garlic paste
• 1 chilly (slit)
• 2 cup tomato pulp
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp aamchur/dry mango powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• 2 tbsp coriander (finely chopped)

Method:

1. Pressure cook 1 cup soaked rajma, 1 bay leaf, 1 black cardamom, 1 tsp salt in 4 cups water for 8 whistles or 12 mins.
2. In a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
3. Add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
4. Add 2 cup tomato pulp. cover and cook for 10 minutes, or until the oil is separated.
5. Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
6. Saute until the spices turn aromatic. add in cooked rajma and mix well. cover and simmer for 15 minutes or until the curry thickens.
7. Add 1 tsp kasuri methi, 2 tbsp coriander and mix well.