Rajma Chawl 
Recipe by Sanjay Hingorani 

Ingredients:

1+1/2 cups Rajma soaked overnight and pressure cooked with a piece of ginger till soft. Keep the water for cooking.

3 large tomatoes, blend with 2 tbsp of cooked rajma
1 large onion sliced thin
1 tsp jeers whole
2 pinches of Hing
1 tsp coriander powder
2 tsp kashmiri chili powder
1 tsp garam masala or tandoori masala
1 tsp gng paste
A few kadi pattas (optional)
1 tbsp kasuri methi
2 tbsp of ghee

Method:

Fry jeera n gng paste n kadi patta in ghee till the jeera splutters. Add the onions till translucent. Add hing. Add the tomatoes n rajma blend. Add the masalas chilli powder coriander powder. Cook for a few mins. Add kasuri methi. Add the cooked rajma. Simmer for 15-20 mins. Done.

Now here you can also add 1 tbsp cream. The gravy becomes rich and creamier. We have blended some rajma with the tomatoes so the gravy should be thick. We have not added water. But if the gravy is very thick you may use the rajma boiled water. Some people also add 1/2 tsp of sugar. You may if you like. I don't.

Best eaten with steamed rice. I like ghee or butter rice. Can also be eaten with paranthas.

Eat n enjoy !

Cheers
Sanjay 

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