Recipe: Rajma Masala

Ingredients:

• 150 gms Kashmiri rajma
• 2 green cardamoms
• 1/2 mace
• 4 cloves
• 2.5-3″ cinnamon or cassia bark
• 2-3 tbsp ghee
• 1 large onion
• 2 small green chillies
• 2 medium tomatoes
• 2″ ginger
• Asafoetida a pinch
• gram flour 1.5tbsp-2tbsp
• Jeera powder 3/4 tbsp
• Corriander powder 1 tbsp
• Red chilli powder 1tsp
• amchur 1tsp
• jaggery 2-3tbsp
• Seasonings
• Kasuri methi, a handful

• Soak the rajma overnight for 12hours in salted water. Wash the beans well in several changes of water and discard the water.
• Add some fresh water, salt, hing and all the whole spices with the beans in a pressure cooker. Cook for 28-32 minutes post whistle.
• Heat ghee. Add half of the onions and all the ginger, chillies and tomatoes. Cook and puree.
• Add some more ghee in same vessel. Add the finely chopped onions, spices and dal or flour.
• Add the boiled rajma with its water and mix well.
• Add some jaggery, crushed kasuri methi, adjust seasonings and give dhungar.