Rajma Masala

Rajma Masala 

2 cup(s) Rajma soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of garam masala and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
Salt to taste
Finely chopped coriander leaves for garnishing

·     Drain the soaked rajma and wash them well. Cook them in a pressure cooker with enough water and some salt.

·        Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except garam masala. Add the chopped tomatoes. Fry till the oil separates. Add the cooked rajma along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.

·        Add garam masala pdr. Cover and cook on medium level for about 5 minutes.

·        Garnish with finely chopped coriander leaves.

Serve with rotis.