Rajma masala

Rajma is a very popular north India specially Punjab.  Rajma rich source of anti-oxidants and contain proteins, soluble fiber, carbohydrates, iron. It’s very easy to prepare, consumes less oil uses very little spices, and is really tasty!  It is generally consumed along with rice.

Ingredients:    

•     Rajma - 1 cup
•     Oil – 3 tablespoons
•     Jeera/Cumin seeds - 1 tsp
•     Onion - 1 large (chopped)
•     Ginger paste – 1 ½ teaspoons
•     Garlic paste – 1 ½ teaspoons
•     Tomato - 1 medium (chopped)
•     Salt – to taste
•     Turmeric powder - 1/4 tsp
•     Red chilli powder - 1/4 tsp
•     Water – 5 cups
•     Coriander leaf - 1 tbsp (chopped)
•     Garam masala powder - 1 tsp
•     chaat masala – 1/2 tsp
•     Cumin powder – 1 teaspoon
•  

Preparation: 

•     Wash and Soak rajma for at least 8 hours or overnight in 5 cups of water.
•     Heat oil in a pan and add the cumin seeds.
•     When they sizzle and begin to change color,
•     Add the onions. When they turn into golden brown,
•     Add Ginger, Garlic past.
•     Add now salt, red chili, turmeric and garam masala powder.
•     Add sliced tomato.
•     Add the cooked rajma.
•     Mix well and let simmer for 5 mins.
•     When the gravy thickens a bit, add the chaat masala.  Let it boil properly
•     Serve it with chapatti or rice.