⅛ tsp 'CCC' powder OR 1 Clove, 2 Green Cardamom and 1'' Cinnamon
1-2 Bay leaves
½ tsp Turmeric pwd
1 tsp Red Chili powder - OR to taste
1 tsp Coriander pwd
½ tsp Garam Masala pwd
½ tsp Kitchen King Masala pwd (optional)
1 tsp Kasuri Methi/ Dried Fenugreek Leaves
Salt to taste
1 tbsp + 1 tsp Oil
1 tbsp Butter
) Wash and soak Rajma overnight or 5-6 hours in hot water. Drain and pressure cook with 2 cup fresh hot water until the Rajma is cooked soft yet hold it's shape - about 5 to 6 whistles. Keep it aside.
) Heat 1 tsp Oil in a pan, add onions and sprinkle some salt. Sauté it for 3-4 mins until the onions become glossy and light brown. Add crushed ginger & garlic to this. Add chopped tomatoes and cook it 2 -3 mins more. Remove from the heat and let it cool at room temperature. Grind into smooth paste adding the 'CCC' powder or whole cardamom, cloves and cinnamon and little water.
) Heat butter and the remaining oil in a pan. Add bay leaves and the onion-tomato paste. It tends to splutter so be careful. Sauté it for few mins about 3-4 mins. Add all the spice powders except garam masala and kitchen king masala pwd. To this, add cooked Rajma and ½ cup water. Adjust the consistency to your choice and let it cook for 10-15 mins on low heat. Stir occasionally. Add ½ cup water and adjust the consistency to your choice.
) Finally add the kasuri methi, garam masala pwd and kitchen king masala pwd. Cook for 2 mins more. Remove from the heat. Check for seasoning and adjust. Let it sit for 10-15 mins before serve. Let blend all the spices with Rajma. Serve with roti and rice or simply Jeera Rice.
Recipe by Seven Spice at http://www.7spice.net/sides-n-snacks/rajma-with-jeera-rice/