Rajma - Semi gravy

Ingredients:

• Rajma - 1 cup [ Soak it over night]


• Onion - 2 chopped finely


• Tomotoes - 3 chopped finely


• Saunf powder/Sombhu powder - 1 tsp [ This is the will give u special flavour to the recipe]


• Corriander powder - 1/2 tsp


• Chilli powder - 1/2 tsp


• tumeric powder - pinch


• Coconut milk- 2 tsp


• cumin seeds - 1 tsp


• ginger garlic paste - 1 tsp


• salt - to taste


• oil

Preparation:

• Pressure cook rajma for about 6 whistles, the rajma should be soft enough.


• Drain the water, save the water for gravy


• Heat oil in the kadai, add the cumin seeds, once it spluters


• Add the chopped onion and ginger garlic paste, saute till onion turns transparent


• Then add the chopped tomatoes and cook till they are mushy


• Then add the spices like chilli powder,corriander powder,tumeric powder and saunf powder


• Add the rajma cooked water, mix well, boil this for 7 min


• Now smash 1/4 of rajma, u can use blender if required


• add it to the boil mixture, mix well, finally add the remaining rajma with required amount of salt


• Add water if required, close and cook for 15 min


• All the masala added should be absorbed by rajma.


• Finally add the coconut milk, mix well


• Check for spice and salt


• Sprinkle 1 tsp of lemon juice


• Garnish with corriander leaves

Serve with white rice,chappatis and rotis.