Rajma/Channa Masala

Ingredients

1. Rajma or Channa - 2 cups (soaked for 8 hours)


2. Onions - 3


3. Tomatoes - 4


4. Ginger Garlic Paste - 1 tsp


5. Bay Leaf - 1


6. Cinamon - 1 stick


7. Cloves- 4


8. Cardamom - 1


9. Oil


10. Red Chilly Powder - 1 tsp


11. Turmeric Powder - 1 pinch


12. Coriander Powder - 1/2 tsp


13. Garam Masala Powder  - 1 tsp


14. Jeera - 1 tsp


15. Channa Masala Powder - 2 tsp


16. Hing (Asafoetida) - 1 pinch


17. Salt to taste


18. Green Chilly - slit lenghtwise - 6


19. Chopped Corriander leaves


20. Cream - 2 tsp

Method:

1. Pressure cook Rajma or Channa (Rajma takes longer to cook) and set aside


2. Grind 3 onions and 4 tomatoes.


3. Heat Oil in a kadai


4. When the oil is heated, add the bay leaf, then the cinamon, cloves and cardamom.


5. When color changes, add jeera and fry.


6. Add ground onion-tomato paste and fry.


7. Add 1 tsp ginger garlic paste.


8. Add red chilly, turmeric powder, corriander powder and garam masala powder.


9. Add salt to taste


10. Fry till the paste is fully cooked and oil separates.


11. Heat oil in a separate kadai.


12. Slit the remaining onion lengthwise and fry till it becomes soft.


13. Add the prepared masala, rajma and water.


14. Add hing and channa masala powder and allow to cook.


15. Cook till it boils well. Add salt if needed.


16. Add the slit green chillies and corriander leaves and cover with a lid for the aroma to settle.


17. Finally decorate with cream and serve.

Note: Kabuli/Black Channa may cook in 5 whistles in the pressure cooker. Rajma would require atleast 10 whistles after which you have to place in low flame for 30 minutes. Open only after the pressure has completely gone. Else the rajma would be hard and it wouldn't go with the masala.