Ingredients
- 1 cup rajma (dry) soaked overnight in plenty of water.
- 1 cup chopped tomatoes
- 1 capsicum chopped
- 1 stalk curry leaves
- 1 tbsp. coriander leaves finely chopped
- 2 green chilies slit lengthwise
- 1/4 cup coconut scraped finely
- 1 tsp. red chili powder
- 1 tsp. coriander seed powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. garam masala powder
- 1/2 tsp. sambhar masala powder
- 3-4 pinches asafetida
- salt to taste
- 1 lemon
- 1/2 tsp. cumin seeds
- 1 tbsp. ghee
- 2 tbsp. oil
How to make Masaledar Rajma
- Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles).
- Drain, wash with clean water, keep aside. Grind 2 tbsp, cooked rajma with 1/2 cup water in a mixer.
- Heat oil in a pan, add cumin seeds and asafetida, allow to splutter.
- Add coconut, stir fry for a minute. Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
- Add all dry masala powder, stir for a minute. Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
- Add ground rajma, stir and cook till gravy is thick not watery.
- Add lemon juice, ghee, stir and remove into serving dish.
- Garnish with chopped coriander.
- Serve hot with steamed rice or naans, etc
