Rajma masala with rice and green salad
#wecare
Rajma Masala with rice and salad or you can say Rajma fall in rice garden
I believe that cooking is an art and the presentation of a dish plays a very important role.
Rajma masala with rice and green salad
#wecare
Rajma Masala with rice and salad or you can say Rajma fall in rice garden
I believe that cooking is an art and the presentation of a dish plays a very important role.
Cooking Instructions
- 1
Rinse the rajma beans for a couple of times in running water.
- 2
Soak the rajma beans in enough water overnight or for 8 to 9 hours.
- 3
Drain the water the next day.
- 4
Rinse the rajma beans again in fresh clean water and pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.
- 5
First two whistles on high flame and then lower the flame.
- 6
When pressure releases,pour the boiled Rajma in another vessel.
- 7
In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.
- 8
Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.
- 9
Now add the tomato puree and sauté for 5 minutes on medium flame.
- 10
Next add red chilli powder, and adjust the salt if required
- 11
Add boiled rajma and pour a cup of water. stir very well.
- 12
Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.
- 13
Once the pressure settles down on it's own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating.
- 14
If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.
- 15
Check the consistency. Add dry mango powder (optional) and garam masala powder.
- 16
Stir well and simmer the curry for about 5 minutes
- 17
Garnish with chopped cilantro
- 18
Do the plating as per your choice and serve rajma masala with some steamed rice or chapatis and green salad.
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