Components (Serves 5)
1. Rajma – 1.5 cup (Soak rajma in sufficient water for not less than 8-10 hrs)
Cloves – 3, black cardamom- 1, cinnamon stick – 1/2 inch, bay leaf – 1
Salt – 1/2 tsp
Water – As required
2. Oil – 1.5 tbsp
3. Cumin seeds – 1/2 tsp
4. Onion – 1 cup
5. Ginger garlic paste – 2 tsp
6. Turmeric powder- 1/2 tsp
Chilli powder – 1.5 – 2 tsp
Coriander powder – 2 tsp
7. Tomato, ripe- 2 medium, chopped
8. Oil + butter – 2 tsp every
9. Scorching water – 1/2 cup or as required
Garam masala powder – 1/2 tsp
10. Kasoori methi – 1/2 tsp
Butter – 1.5 tsp, non-compulsory
11. Coriander leaves, chopped – 3 tbsp
12. Ghee – 2 tsp (non-compulsory)
Inexperienced chilies – 2-3, slit
Ginger – 3/4 tsp, sliced
Technique
1. Strain prepare dinner soaked rajma with the opposite elements numbered 1 for about 1-2 whistles till delicate.
2. Warmth oil over medium flame and splutter cumin seeds. Add onion and prepare dinner till onion turns delicate and begins to vary shade. Add ginger garlic paste and prepare dinner until the uncooked scent disappears. Add turmeric powder, chili powder and coriander powder. Prepare dinner until their uncooked scent leaves. Add tomato and prepare dinner until mashed up. Change off the flame. Settle down and grind to a effective paste including 3-4 tbsp water.

3. Warmth 2 tsp oil + 2 tsp butter over medium flame. Add the bottom paste. Stir effectively. Cowl and prepare dinner for 6-8 minutes over low warmth until oil separates. Add cooked rajma together with the gravy (if there isn’t sufficient gravy, add 1/2 -3/4 cup scorching water). Combine effectively. Add salt, to style. Carry to a boil. Prepare dinner for 10-12 minutes. Sprinkle kasoori methi, garam masala powder and blend effectively. Change off. Lastly add 2 tsp butter and chopped coriander leaves. Style-check for salt.
4. Non-obligatory step – Warmth 2 – 3 tsp ghee over medium excessive warmth. Change off the flame and add 2 slit inexperienced chilies and a tsp of sliced ginger. Stir for a couple of seconds and pour over the rajma. Let relaxation for 10-Quarter-hour earlier than serving. Serve with plain rice /cumin rice, pappad and pickle.
For cumin rice – Warmth 1.5 tbsp oil and splutter 1-1.5 tsp cumin seeds. Add scorching cooked rice, pinch of salt and chopped coriander leaves. Combine gently and serve with rajma.