Rajma masala recipe - No onion no garlic no tomato Rajma masala - Must try Rajma masala

Rajma masala recipe - No onion no garlic no tomato Rajma masala - Must try Rajma masala Rajma masala in Tamil - Jain rajma masala - Creamy rajma masala - Rajma chawal recipe - Rajma masala Jeyashris kitchen Rajma masala No onion no garlic no tomato Rajma masala recipe Preparation time: 10 mins Cooking time: 45 mins Soaking time: 8 hours Ingredients 1 cup dried rajma 3 tsp ghee 1 tsp grated ginger 2 tsp red chili powder Salt to taste Method: • Wash and soak the Rajma for 8 hours or overnight. • I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily. • In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water. • Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for the tummy as well. • Next day drain the water and add this to the pressure cooker. • Add 2 cups of water to this. • Pressure cook for 3 whistles. • Keep it at a simmer for 40 minutes. Yes, slow cooking helps the rajma to get a creamier texture. • After 40 minutes, bring the flame to medium and cook for 4 whistles. • Switch off the stove. • Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get a little thickness. • Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes. • Switch off the flame. • In a pan add ghee and once it is hot add the red chili powder. • Switch off the flame in a few seconds, do not let the chili powder burnt. • Mix well. Creamy Rajma is ready. • Serve with rice, roti or naan. • If you want you can add finely chopped coriander leaves or crushed kasoori methi. Notes: 1. You can add 1 tsp of garam masala along with red chili powder if you want to get more flavour. 2. Whole spices can be tied in a clean white cloth and put in the cooker while cooking the rajma. 3. No onion no garlic no tomato Rajma masala pairs well with roti, jeera rice, and naan too.