Ingredients

• 1 cup - Rajma (dry) soaked overnight in plenty of water.
• 1 cup - chopped tomatoes
• 1 capsicum chopped
• 1 stalk curry leaves
• 1 tbsp - coriander leaves finely chopped
• 2 green chillies slit lengthwise
• 1/4 cup - coconut scraped finely
• 1 tsp - red chilli powder
• 1 tsp - coriander seed powder
• 1/4 tsp - turmeric powder
• 1/4 tsp - Garam Masala powder
• 1/2 tsp - Sambhar Masala powder
• 3-4 pinches asafoetida
• salt to taste
• 1 lemon
• 1/2 tsp - cumin seeds
• 1 tbsp - Ghee
• 2 tbsp - oil

How to Make Rajma Masaledar

• Wash and pressure cook Rajma in plenty of water, till very tender (at least 6 whistles).
• Drain, wash with clean water, keep aside.
• Grind 2 tbsp cooked Rajma with 1/2 cup water in a mixie.
• Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter.
• Add coconut, stir fry for a minute.
• Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes.
• Add all dry Masala powder, stir for a minute.
• Add boiled Rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes.
• Add ground Rajma, stir and cook till gravy is thick not watery.
• Add lemon juice, Ghee. Stir and remove into serving dish.
• Garnish with chopped coriander.
• Serve hot with steamed rice or Naans, etc