Prep Time : 6 hrs 30 min
Cook Time : 50 min
Cook Time : 50 min
Jeera Rice
Ingredients For Jeera Rice:
1 cup basmati rice
1 tablespoon cumin seeds
1 tablespoon oil
Salt [Optional]
Directions:
1) Wash and strain basmati rice. Keep this aside for 15 minutes.
2) Heat oil in a pan on medium flame. Add cumin seeds and roast this for 30 seconds.
5) Cover and cook this for 7 to 8 minutes.
6) Turn off the flame. Open this only after 10 minutes.
Rajma Masala
Ingredients For Rajma:
To cook Rajma:
1 cup rajma (Kidney Beans)
2 cups water
1 teaspoon salt
For Masala:
4 tablespoons oil
1 1/2 cup onion
2 teaspoon ginger garlic paste
3/4 cup tomato
3 tablespoons tomato puree
1 teaspoon turmeric powder
2 teaspoon kashmiri red chili powder
3 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
2 teaspoon amchoor powder
1/2 cup water
Coriander leaves
For Tadka:
2 tablespoons oil
2 green chilies
1 teaspoon ginger
Coriander leaves
Directions :
1) Wash & soak rajma in water for 5-6 hours or overnight.
4) Now add tomatoes and tomato pure. Cook the tomatoes.
5) Time to add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala
and amchoor powder. Stir well and add 1/2 cup of water. Cook this until the oil separates.
6) Add cooked rajma to this and mix well. Slightly mash the rajma. Allow it to boil.
7) Add coriander leaves and turn off the flame. Keep this aside.
8) Take another pan and heat oil. To this add green chili, ginger and coriander leaves. Give it a good stir.
9) Add this tadka to the curry. Mix well and serve hot with Rice/ Jeera Rice.
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