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Soak the beans overnight in tepid water or soak them for 2 hours in hot water.
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drain beans and cook them in a pressure cooker with 2 cups of water on medium heat
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The 3rd generation cookers [like futura] take about 12 minutes for the presoaked beans to cook. The regular whistling ones may take upto 20. Know your pressure cooker and act accordingly.
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The beans would be soft to touch but not mushy when done.
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Chop the onions fine .
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Heat some oil,in a different pan , add the cumin seeds, add the onions and do the usual drill.. .. stir fry the onions in oil till brown, add the ginger garlic paste and cook.
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Now Add the coriander powder, stir and cook.
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Add the tomatoes , lower heat, cover and cook. about 3- 5 minutes
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The tomatoes would be done, when you can see the oil separating .
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Soak the methi leaves in water, drain and add this to the tomato mix.
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let it cook for a min and then add the boiled beans along with the water in which it was boiled to this mix.
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Add half of the chopped cilantro now .. cover and cook until the spice marries the beans
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once you see the gravy thickening up, add the garam masala and cook some more.
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I like a medium consistency gravy for Rajma, as you can see from the picture.
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When you are ready to serve, heat the ghee in a pan, add the slit chillies and cook for 30 seconds. Sizzle the Rajma with this aromatic tadka and garnish with Cilantro.
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Eat it with Roti, Naan or the best.. plain white rice and lemony onions.