Rajma

Introduction

I would say Rajma is one dish that I always loved it - be it with rice, roti or itself. I guess it is one of the easiest and delicious dish ever. It is also one of the dish that's always been there in feasts during festivals. And, I remember, while I was a kid, Rajma was the only bean group I liked. I know a lot of people have their own way of making this delicious dish, but the way I like it is fairly easy to make and I am going to share it with you. Hope you like it! Enjoy!

Makes about 5 servings

Rajma

Ingredients Needed

Rajma (Dried) - 1 cup
Chopped Red Onions - 1/2 cup
Chopped Tomatoes - 1/2 cup
Vegetable Oil - 2 tbsp
Salt, Chili Powder, Cumin Powder, and Turmeric Powder to taste
Ginger/Garlic Paste - 2 tsp
Cumin Seeds - 1/2 tsp

Optional: Cilantro to garnish; Green Chilies if you want spicier

Steps to follow

Soak Rajma overnight.

Soak Rajma overnight

The next day, wash soaked Rajma once and pour it in a pressure cooker with some water on it. Also, add little salt and turmeric powder to taste. Cook on a medium heat.

You may want about 5 whistles to go depending how cooked you want. Turn off the heat. Set aside for few minutes.

Open the pressure cooker and pour the cooked Rajma and its water in a mixing bowl. Drain Rajma and place it in a separate bowl.
Tip: You do not want to throw away its water since you will need it later on.

Cooked Rajma and its water

You may use the same pressure cooker to cook the rest of it or a non-stick skillet. I will be using the same pressure cooker. Heat Cumin Seeds on the vegetable oil until it turns dark in color.