The Sunday Rajma

My Mom’s oil-free recipe. Absolutely delicious.

This post comes after a long delay. It has been a long hectic month for me. Nevertheless, the food I have had last month was as usual awesome ☺

I begin this month with an ingredient known to be a favorite North-Indian substitute to the everyday boring daal - “Rajma”. This is an oil free preparation. So to all of you watching your diet, this is an absolute must try.

Ingredients

Rajma — 1 bowl (soaked in water overnight)

Puree

Onion — 2 medium sized

Tomato — 1

Ginger — medium sized chunk

Green chillies — 2-3

Spices

Turmeric powder — 1 tsp

Coriander powder — 2 tbsp

Red chilly powder — 1 tsp

Rajma Masala/Kitchen King powder — 2 tbsp

Salt — to taste (I used 1.5 tbsp)

Method

1. Soak a bowl of Rajma in 3-4 bowls of water and leave it overnight.
2. Roughly chop the ingredients mentioned in the puree section. Grind them into a fine paste in the grinder.
3. Transfer the soaked rajma in a pressure cooker. Put in 3 bowls of water. Toss in the puree prepared in the previous step and mix with a spoon.
4. Put in the spices in the quantities mentioned in the Ingredients section.
5. Cover the pressure cooker and put it on flame.
6. Simmer the flame after 3-4 whistles. Keep it on a sim flame for about 10 minutes. Remove the flame.
7. Open the lid of the pressure cooker and check if the rajma is boiled. If not, place it back on the flame for a few more whistles.
8. If the rajma looks cooked, lightly mash the rajma into the its water with a spatula and place the cooker without the lid on the low flame.
9. Let the rajma mixture boil on the low flame in an open lid cooker for about 20-25 minutes till the gravy thickens.
10. Once cooked, remove the cooker from the flame and serve with hot rice.
11. If you really want to see some oil in your dish, you can always mix in a spoonful of ghee into the above mixture for an added flavor ☺

Let me know how the recipe turned out for you. Till then , happy eating ☺

The final thing!