Wednesday, August 26, 2009


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This is a simplified version of Rajma preparation . As red Rajma takes a long time to cook, I have used white Rajma ( it read Rajma chitra on the packet ) in this recipe. They are cholesterol friendly as they are rich both in soluble and insoluble fibre. As most of us know it needs to be presoaked overnight to enable quick & even cooking. The soaking water is drained out & rinsed with clean water before pressure cooking. We need ...


White rajma -250 gms
medium size Onions - 3 no.s , chopped roughly
medium size Tomatoes - 3 no.s , made into quarters
oil/ghee - 1 1/2 tbsps
ginger garlic paste - 1 tbsp
dhania pd. - 3 tsps
jeera pd. - 2 tsps
chilly powder - 3 tsps / as per taste
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
fresh coriander , chopped for garnishing - 1 tbsp.
Lemon juice , sugar.

Method :

Rajma, onions, tomatoes go into the pressure cooker with sufficient water. At this stage I add a pinch of cooking soda to ensure quick cooking.
Heat oil in another pan , stir in ginger garlic paste followed by all the dry powders except garam masala pd.
Pour this over the Rajma . Pressure cook for 3 whistles.
To add body to the gravy, I roughly grind a handful of the cooked legume in the blender. Add water to adjust consistency.
Now add salt , as per taste & a tsp of sugar . Mix well . This is a good time to taste & adjust seasoning. simmer for a few minutes.To finish add Garam masala & lemon juice & put off flame. Garnish with coriander & serve.
This makes a good side dish with Rotis.

Notes :

I sometimes dry roast coriander seeds & cumin & powder in spice blender to get fresh aroma of the spices instead of the ready powders.
You can use tamarind extract when simmering, to balance the flavours ,in lieu of lemon juice.

This goes to Bean & legume recipes you can count on , event.

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