Rajma Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Rajma 1/2 cup

Onion 1 large size chopped lengthwise

Tomato 1 medium size finely chopped 

One big green chili slit at center

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Ginger Garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Fennel seeds / Sauf powder  1/4 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Ghee 2 tbsp

Cashewnuts and kidmis 2 tbsp

Hot Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Soak rajma overnight, cook in pressure cooker till it is done 90%. (no problem even though 100% cooked)

Wash the rice with water. Then soak in enough water for 1 hr. 

Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, cashewnuts, bay leaves, pepper, cloves, big cardamom, onion, tomato, green chili, ginger garlic paste. Saute for few minutes. 

Then add rice, saute for few minutes. 

Then add red chili powder, turmeric powder, coriander powder, amchur and garam masala. Mix well. saute for few minutes. 

Then add rajma and kismis, saute for few minutes. 

Then add hot water and salt to the rice, stir well. 

Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.

Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with cucumber raita.

Mango Curry with Rajma

Time 20 min

Ingredients

Mango medium ripened 2 medium size (chopped into big pieces of size 4 inch)

Rajma 1 cup

Fresh coconut  paste 3 tbsp 

Jaggery 2 tsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Asafoetida 1/4 tsp

Red chili powder 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp

Salt to taste

Method

Soak rajma overnight. Cook in pressure cooker for 3-4 whistles. Remove water and keep it aside.

Heat oil in pan. Add cumin seeds, mustard seed, asafoetida, after mustard seeds pops out, add 1 cup of water. Then add red chili powder and turmeric powder. Let it boil for 4-5 mins.

Then add chopped mango with seeds, Saute for few minutes.

Then, add jaggery, salt, coconut paste and stir well.

Then add cooked rajma and 2 cup of water. Stir well.

Cook for 7-8 min. Serve hot with rice/chapati.

Rajma

Time 30 min

Ingredients

Red kidney beans -1 cup

Lenghwise chopped onion 2 medium size

Chopped tomato 2 medium size

Giner1/2 inch

Garlic cloves 4-5

Mint leaves 3-4

Poppy seeds 1/2 tsp

Sesame seeds 1/2 tsp

Fresh coconut 1 tbsp

Fennel seeds powder 1/4 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Kasuri methi 1 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Preparation

Soak rajma in sufficient water overnight or 3-4 hours in hot water. Heat 1 tsp oil in kadai and fry onion till golden brown. Switch off flame and keep it aside. Let it cool. Now grind this with onion+tomato+ginger garlic+mint leaves+dry roasted poppy seeds & sesame seeds+coconut  till smooth paste.

Method

Heat oil in pan, add paste, fry for 5-6 min till oil is separated. Then add rajma, garam masala, turmeric powder, fennel seeds powder, kasuri methi and mix well. Add 2-3 cups of water and cook till rajma is soft and tender. Garnish with fresh coriander and serve hot with chapati.