Rajma

Rajma, is a Punjabi dish.More than famous it is one of their staple diet. It is very healthy food and is eaten with Chappathi/Naan/Roti.

Ingredients:

Rajma - 2cups
Garam Masala - 1ts
Aam Chur - 2ts/as per taste
Green Chillies - 7
Onion - 3/4
Tomatoes - 2 (roma)
Ginger-Garlic Paste - 2-3ts
Turmeric powder - 2ts

Tempering:
Cumin seeds - 1 ts

Salt to taste

Prep:
Soak Rajma overnight in water.

Cooking time 30 mins
Servings - 5

Procedure:
Pressure cook the soaked Rajma until it is well cooked (not smashed). Drain the water (save the water, it can used in the gravy later. Thus the goodness of Rajma is preserved and the water adds taste to the gravy) and keep rajma aside.

Heat oil in  wide bottomed pan and add cumin seeds to it. Let it splutter, then add cut green chillies and onion.    Saute until the onion starts to turn slight pink, then add ginger-garlic paste. And saute until the raw smell of garlic is gone and the onion turns translucent. Then add garam masala and 3ts of pressure cooked rajma. Saute until nice aroma rises, then add cut tomatoes, turmeric powder, 5ts of cooked rajma and saute. Add little bit of water  (use rajma water), so that tomato can cook easily. Once tomato is cooked well, add rest of the Rajma, aam chur, salt and saute for 2mins. (Make sure you don't smash rajma). Add water so that we have nice gravy. Close and cook for 44-5 mins in medium heat. Then switch off. Your yummy rajma is ready to be eaten with chappathi/naan.

Hint: to increase taste you can also add 1/2 ts of panipuri powder along with garam masala. Add enough aam chur so that u get a slight tangy taste.