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Preparation Time : 15
Cook Time : 55
Total Time : 70
Ingredients * 2 cups Rajma / Red Kidney Beans I used small Jammu Rajma. Use any that is available. * 1/3 cup Chana Dal / Split Gram * 500 grams/ 1 pound Tomatoes juicy and plump * 1 Big Piece of Ginger about 1 tablespoon * 2 small Green chilies Use 1 for medium heat or Skip if you want to make it mild * 1 tablespoon Tomato Paste * 4 cups Water OILS & SPICES * 1 tablespoon Oil/Ghee * 1 teaspoon Cumin seeds * 1 Large Bay Leaf * 4 Pieces Cloves * 4 Pieces Black Pepper Corns * 1 Medium Cinnamon Stick * 1 Piece Black Cardamom * 2 Whole & Dry Red Chili * 1 Teaspoon Kashmiri Lal Mirch/ Fancy Paprika * 1 Tablespoon Coriander powder * 1/2 Teaspoon Turmeric * 1/2 Teaspoon Red Chili Powder * 1 Teaspoon Rajma Masala * 1 Teaspoon Kasuri Methi * To Taste Salt
Soaking Rajma / Red Kidney Beans 1. Take Rajma and Chana Dal in a large bowl and wash thoroughly in cold water. Soak both the beans for atleast 5-6 hours. For best results, soak overnight. Making Punjabi Rajma Masala 1. Meanwhile, take a blender and add tomatoes, ginger and green chilies to it and make a fine puree. add OIL n cooker. cumin seeds,bay leaf, cardamom, cloves, black peppercorn, cinnamon and dry whole red chilies to it. Saute for about 30-40 seconds and then add Rajma masala , KASHMIRI LAL MIRCH + TOMATO PUREE + TOMATO PASTE to it. 2. Give a good stir and then add all the other spices, to it. Stir once again. Cover and let it simmer for 7-8 minutes till it looks slightly thick and cooked. 3. Once the tomato sauce is thick and the bright, add soaked rajma and chana + 4 cups Water. Add salt n cook for 45 minuets. 4. Chk n serve hot with Rice.
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