Ingredients
1/2 ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
asofoetida – a pinch
salt to taste
1 tsp mustard seeds
4 cloves
1/2 cinnamon stick
To Grind :
2 onions
1 tomato
1/2 tsp fennel seeds
1/2 tsp peppercorns
Method
Pressure cook Rajma with 3/4 cup water for 6-7 whistles. Remove from the heat and allow to cool.
Heat oil in a kadhai and temper mustard seeds.
Heat oil in a kadhai and temper mustard seeds.
Add cloves, cinnamon and saute a while. Add ground masala and cook for 2 mins.
Add cooked rajma, turmeric powder, coriander powder, red chili powder, asofoetida and salt to taste.
Add 1/2 cup water and cook it covered till the oil separates and masala becomes thick.
Add cooked rajma, turmeric powder, coriander powder, red chili powder, asofoetida and salt to taste.
Add 1/2 cup water and cook it covered till the oil separates and masala becomes thick.
Garnish with chopped coriander and serve hot with rice.