Coming back to things that have kept us going, this weekend we are traveling, so this was a hurried scheduled post that you are reading. Will be back with a more relaxed and detailed post next week. Until then, enjoy your long weekend.
Rajma Channa Masala
Rajma – 1 cup
Kabuli Channa – 1 cup
Onion puree – 3/4 cup
Minced Onions – 1/4 cup
Minced ginger and garlic – 3/4 tsp
Green Chilies – 1 long, slit
Tomato puree – 1 cup
Cloves – 2
Cinnamon – 1 inch
Bay Leaf – 1 long
Cardamon – 2
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Roasted Cumin powder – 1/2 tsp
Turmeric powder a pinch
Kasuri Methi – 1/4 tsp
Coriander leaves handful
Salt to taste
Butter – 1 tsp
Oil – 1 tsp
How to make the Rajma chole
Wash and soak the rajma and channa separately overnight. Change waters couple of times, and pressure cook with a pinch of salt, till soft. Reserve the water.
Heat a non stick pan with oil and butter, add the whole spices, saute for couple of mins.
Then add the green chilies, minced ginger, garlic, saute well. Now add the minced onions, saute till the colour changes.
Next add the onion puree and cook till everything comes together as well cooked. Now add the tomato puree, boiled lentils, all the spice powders, mix well and simmer till the masala coat the lentils well.
Add the reserved water and add more water if required depending on the gravy you want. Adjust the spices and simmer till it boils to a thick gravy.
Finally add the kasuri methi and coriander leaves.
Serve with rotis, bhaturas
Both rajma and chana can be boiled separately or together depending on how well it has been soaked. Normally rajma takes little longer time to cook, so maybe pressure cook that first and then add the channa.
Since whole spices are added, there is no need to add garam masala. However if you want, you can sprinkle a pinch towards the end.
This goes for the August Week 3, Cooking from Cookbook Challenge Group