Ingredients:
Rajma – 2 cups
Tomato – 1 cup, chopped
Coriander Leaves – 1/2 cup
Oil – 3 tsp
Salt as per taste
Jeera – 1 tsp
Butter – 1 tsp
Mustard Seeds – 1 tsp
For Masala Paste:
Chilli Powder – 2 tsp
Ginger – Garlic Paste – 2 tsp
Turmeric Powder – 1 tsp
Pepper – 1/2 tsp
Dhania Powder – 1/2 tsp
Poppy Seeds – 1 tsp
Cashewnuts – 1/4 cup
Bay Leaf – 2
Elaichi – 2
Butter – 1 tsp
Cloves – 2
Method:
1. Soak rajma in water for 4 to 5 hours.
2. Pressure cooker and keep till 8 to 10 whistles.
3. Add a little oil in a pan.
4. Add mustard seeds and jeera.
5. Let the mustard seeds splutter.
6. Then add tomatoes, stir and add coriander leaves.
7. Cook the tomatoes and coriander well.
8. Grind all the ingredients for the masala past and add it to the pan.
9. Add a little water.
10. Let it simmer for 10 to 15 minutes over moderate heat.
11. Add the boiled rajma.
12. Mix well.
13. Add the butter on top.
14. Garnish with curry leaves.
15. Serve hot with chapathi or can be eaten with plain rice.
