INGREDIENTS:
Rajma pakane ke liye:
1 cup rajma, raat bhar bhigaaya hua
4 cup paani
Swad anusar namak
Gravy ke liye:
2 bade chamach tel ya ghee
1 chamach jeera
1 bada pyaaz, barik kata hua
2 chamach adrak-lahsun paste
2 bade tamatar, puree kiye hue
2 hari mirch, cheeri hui (vaikalpik)
1 chamach haldi powder
1 chamach laal mirch powder
2 chamach dhaniya powder
1 chamach jeera powder
1 chamach garam masala
Swad anusar namak
Garnish ke liye:
Taaze dhaniye ke patte, kate hue
Thoda nimboo ka ras (vaikalpik)
Thoda taaza cream (vaikalpik)
DIRECTIONS :
Rajma pakana:
Bhigaaye hue rajma ko achhi tarah se dho len.
Pressure cooker mein bhigaaya hua rajma, 4 cup paani aur namak dalen.
Ucch aanch par pehle seeti tak pakayen, phir aanch dheemi kar den aur 20-25 minute tak pakayen.
Pressure ko swabhaavik roop se nikalne den, phir check karen ki rajma naram aur pak gaya hai ya nahi. Ek taraf rakh den.
Gravy tayar karna:
Ek bade pan mein madhyam aanch par tel ya ghee garam karen.
Jeera dalen aur use chadakne den.
Kate hue pyaaz dalen aur sunahara bhura hone tak bhunen.
Adrak-lahsun paste aur hari mirch dalen, aur kacchi gandh samapt hone tak bhunen.
Tamatar ki puree dalen aur tel alag hone tak pakayen.
Haldi powder, laal mirch powder, dhaniya powder, aur jeera powder dalen. Achhi tarah milayen aur 2-3 minute tak aur pakayen.
Rajma aur gravy ko milana:
Paki hui rajma ko uske pakane wale taral ke saath gravy mein dalen.
Achhi tarah milayen aur dheemi aanch par 15-20 minute tak ubalen. Agar gravy bahut gaadhi ho, to thoda paani dal kar stirtha ko samayojit karen.
Garam masala aur swad anusar namak dalen.
Flavors ko milane ke liye atyirikt 5 minute tak ubalen.
Parosna:
Kate hue dhaniye ke patton aur thode nimboo ke ras ya taaza cream se garnish karen.
Garam-garam chawal, jeera chawal, ya roti ke saath parosen.