Rajma Masala

24 Jun

1. Soak the Rajma for 24 hours before you want to cook. After 24 hours it won’t be softened too much, so don’t poke it and think its not enough because the Rajma is still hard. Put the Rajma in a pressure cooker and cook it until it is soft. I needed 6 or 7 whistles on the pressure cooker to do so; you might need less.

2. Fry some cumin, salt, chillies, curry leaves, ginger, garlic and corriander powder for a minute or two. Add some onions to this and fry those two until the onion absorbs all the dry masala and you cannot see any oil separately.

3. Grind some tomatoes to a puree and add it to this mixture.

4. Once the mixture thickens add the Rajma to this and mix it with the onions. Sprinkle some Garam Masala and chopped cilantro for some added flavour.


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