Ingredients:
Dry Rajma - 1 cup
Onion - 2
Tomato - 2
Potato - 2
Green chilly - 4
Garlic - 5 cloves
Ginger - 1 inch piece
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 3 tsp
Tamarind - small lemon sized
Coriander leaves - few
Curry leaves - few
Asafoetida powder - 1/4 tsp
mustard seeds, jeera seeds for seasoning
salt for taste
oil for seasoning (I used gingelly oil, but any cooking oil should work fine)
Method:
Soak the rajma overnight or in boiling water for 2 hrs. Pressure cook the rajma. Peel and cut the potato into small cubes.
In a pan heat oil, add the mustard and jeera seeds and let it splutter. Add the curry leaves, finely chopped ginger, garlic and slit green chillies. Then add chopped onion and saute until soft. Add turmeric powder, chilli powder and coriander powder. Add the potato. Saute well in medium heat taking care not to burn. Then add finely chopped tomato. Saute until its cooked and then add the cooked rajma. Mix well so that the rajma gets in the masala. Add little salt, water to cook the potato and close the lid and let it simmer for ten min. Take care so that it doesn't get burnt. Add water if necessary. Once the potato is cooked, extract tamarind juice and pour over the rajma mixture. Add salt, check for salt and spices and let it boil. Add the asafoetida powder, stir well. Give another boil and and then switch off the stove. Garnish with coriander leaves. Serve with hot rice.
Note:You can cook the potato with rajma and then cut into cubes and add in the curry. Sometimes it gets mushy and gets mixed with the curry. If you add cooked potato simmer the mixture for just 5min and add the tamarind juice.
Dry Rajma - 1 cup
Onion - 2
Tomato - 2
Potato - 2
Green chilly - 4
Garlic - 5 cloves
Ginger - 1 inch piece
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp
Coriander powder - 3 tsp
Tamarind - small lemon sized
Coriander leaves - few
Curry leaves - few
Asafoetida powder - 1/4 tsp
mustard seeds, jeera seeds for seasoning
salt for taste
oil for seasoning (I used gingelly oil, but any cooking oil should work fine)
Method:
Soak the rajma overnight or in boiling water for 2 hrs. Pressure cook the rajma. Peel and cut the potato into small cubes.
In a pan heat oil, add the mustard and jeera seeds and let it splutter. Add the curry leaves, finely chopped ginger, garlic and slit green chillies. Then add chopped onion and saute until soft. Add turmeric powder, chilli powder and coriander powder. Add the potato. Saute well in medium heat taking care not to burn. Then add finely chopped tomato. Saute until its cooked and then add the cooked rajma. Mix well so that the rajma gets in the masala. Add little salt, water to cook the potato and close the lid and let it simmer for ten min. Take care so that it doesn't get burnt. Add water if necessary. Once the potato is cooked, extract tamarind juice and pour over the rajma mixture. Add salt, check for salt and spices and let it boil. Add the asafoetida powder, stir well. Give another boil and and then switch off the stove. Garnish with coriander leaves. Serve with hot rice.
Note:You can cook the potato with rajma and then cut into cubes and add in the curry. Sometimes it gets mushy and gets mixed with the curry. If you add cooked potato simmer the mixture for just 5min and add the tamarind juice.
