Wednesday, November 28, 2007
North India is famous for its Rajma / Channa masalas. Heres my version of the same dish.. sure my fellow blogger friends have their versions too.
Sending ths to Susan of the Well Seasoned Cook - who's hosting My Legume Love Affair. Check out more details at :
Thanks susan for hosting a great event!
Rajma - 1 cup
Onion - 2 no
Tomatoes - 2 no
Ginger Garlic Paste - 1 tsp
Jeera-Dhania Powder - 1&1/2 tsp
Chillie powder - 1 tsp
Salt - Acc to taste
Garam masala - 1/4 tsp
Oil - 2 tsp
1. Soak Rajma overnight & pressure cook for 2 whistles & set aside.
2. Grind together- onion, ginger-garlic paste, tomatoes to a fine paste.
3. In a pan add oil & fry this paste till slightly brown & raw smell of onion goes off. Then add chillie powder & jeera-dhania powder & fry well. Add little water if necessary.
4. Then add the cooked Rajma & salt & bring to a good boil. Add Garam masala & cilantro & serve hot.
You can add in a boiled potato to the gravy.. goes well & gives quantity too.