Rajma chawal

For rajma

Firstly wash and soack rajma 8 hours or overnight.

Now transfer rajma in pressure cooker add 1 bay leaf, salt and 3 cup water. pressure cook for 6 whistles or until rajma turns soft.

In a large kadai heat 1 tbsp ghee and saute cumin,add in 1 onion and saute well.

Further, add 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.

Now add 2 cup tomato puree. Mix well making sure the spices are combined well.

Cover and cook for 10 minutes, or until the tomato puree has thickened and stir occasionally, and continue to cook until the oil is separated.

Further keeping the flame on low add turmeric, chilli powder, coriander powder, garam masala and salt. saute until the spices turn aromatic.

Now add in cooked rajma and mix well.

Cover and simmer for 15 minutes or until the curry thickens.

Now add 1 tsp kasuri methi, fresh chopped coriander and mix well.

Finally, enjoy rajma with hot jeera rice.

For rice

Firstly wash and soack rice for 20 minutes or depends on rice variety.

Futher drain out water from rice.

Now add ghee in a pressure cooker then add saute cumin seeds.

Futher add water, salt and soacked rice. Pressure cook for 2 whistle.

Open cooker after 10-15 minutes and mix with light hand.

Enjoy jeera rice with rajma.