Rajma Masala

Rajma masala is a very flavourful and delicious dish that can be paired with any rice or roti.My favourite combo is this rajma masala along with hot phulkas.I also use the left over masala as filling for sandwich for the next day breakfast.I must say, this dish tastes even better the next day.I used the red rajma variety which i found more flavourful than the black ones.

Rajma masala
Ingredients

Rajma-1 cup
Onion-1 big,chopped finely
Red chilli powder-1.5 tsp(i used kashmiri chilli powder)
Turmeric-1/4 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tspzz
Kasoori methi-1 fat pinch
Cream/milk- 2tblsp
Coriander leaves-2 tblsps

To temper
Oil-1 tblsp
Jeera-1 tsp
Cloves-2
Cardamom-2
Bay leaf-1
Cinnamon-1/2" stick

To grind
Tomatoes-3 nos.,medium sized
Ginger-1" piece
Garlic-7-8 cloves
Green chilly-2 nos.

Method
Wash and soak rajma overnight or atleast for 8 hours.Wash again for 2-3 times and cook it in a pressure cooker after adding salt until cooked.Mine got done in 7 whistles.Take cqre not to overcook rajma.Set aside.

Grind all the items under 'to grind' list to a smooth paste and keep it ready.

In a kadai,add oil and splutter jeera and then add all spices listed under 'to temper'.Add onion and saute till transparent. Then add the tomato puree and mix well.Cook until oil oozes out.Then add all the masala powders one by one and mix until tge raw smell leaves.Crush kasoori methi with your hands and add it to the dry gravy.Now add the cooked rajma along with teh water.Mix well and let it boil til the vravy reaches a semi-thick consistency. Now simmer the flame and add cream or milk.Doil boil after adding cream as it will curdle.Keep on low heat for 2-3 minutes,add cortiander leaves and switch off.Delicious rajma masala is ready to be served eith steamed rice or hot roti/phulkas!