Rajma Masala

The sun has been playing hide and seek for the past few days but still....it's good to have sunshine back on a regular basis. However, today we woke up to some gloomy weather which made us even more lazy than we usually are on Sundays. Coffee, conversations and a lot of procrastination later, lunch prep finally began. Rajma Masala had been his request for the past two weeks now and I finally remembered to soak the rajma yesterday night.

I made the easy one pot version and delicious lunch was ready in 30 min flat. We barely spoke while having lunch and managed to *yet again* overeat. Hopefully it will be enough of a 'Monday Motivation' for both of us. 

Ingredients:

1.5 cups rajma washed and soaked overnight and then drained
2 tomatoes chopped
2 onions chopped
1 table spoon Ginger garlic paste

2 cubes of butter (you could swap this with 1.5 tablespoon oil)

1 teaspoon jeera

water to cook

Salt, chili powder, garam masala, dhania powder as per taste

Coriander leaves to garnish

In a large wide mouthed cooker, heat the butter and once hot, add jeera into it. Once it starts to splutter, add the onions and cook till translucent. Then add the tomatoes and some salt (remaining salt can be added later) cook till the tomatoes are mushy and then add the ginger garlic paste. cook for 2-3 minutes and then add all the spices - chili powder, garam masala and dhania powder. Cook and keep stirring till the oil leave the sides of the paste. Now add the rajma beans and about 2 cups of water to it. Stir everything well and check for salt and chili. You can add more at this stage as necessary. Close the lid of the cooker and pressure cook for 4-5 whistles. Once the cooker cools down, open the lid, mash some of the rajma beans and then simmer the rajma for 2 more minutes. Add coriander leaves as garnish and serve hot.