Rajma with Jeera Rice Recipe
Serves: 2
  • 1 Cup Rajma
  • 2 medium Onions - roughly chopped
  • 3 medium Tomatoes - chopped
  • 1" Ginger crushed
  • 2 -3 Garlic cloves - crushed
  • 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
  1. ) 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.
  2. ) 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.
  3. ) 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.
  4. ) 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/