Wednesday, December 9, 2009

SPICY WHITE RAJMA TOMATO GRAVY (MOGHLAI STYLE)


We all know that legumes are good source of proteins to the body,today I cooked white rajma beans in saucy tomato gravy using authentic "moghlai garm masla" a unique flavour made from spices like cinnamon,cardamom ,pepper,and cloves.,as the name itself denotes masala used for great dishes of Hyderabad and New Delhi,This recipe is very delicious and goes well with fried rice and pulka.This is my entry for srivalli's http://cooking4allseasons.blogspot.com/ and susan's http://thewellseasonedcook.blogspot.com/ for the ongoing event My legume Love Affair Host lineup
INGREDIENTS:
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  1. White Rajma-1/2 cup

  2. Medium size tomatoes-3

  3. Chopped onion-1 cup

  4. Slitted and chopped green chilis-3

  5. crushed mint powder-1/2 teaspoon

  6. Kasuri methi/dry fenugreek leaves-2 table spoons

  7. Mughlai garam masala-1 teaspoon

  8. Yogurt/curd-1 table spoon

  9. red chili powder-1/2 teaspoon

  10. salt-to taste

  11. Ol-1 table spoon

  12. Butter-1/4th teaspoon

  13. cumin-1/2 teaspoon

  14. mustard-1/2 teaspoon

  15. Curry leaves-4 to 5

  16. Ginger garlic paste-1/2 teaspoon


PREPARATIONS:
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  1. Soak whte rajma overnight in water

  2. Pressure cook rajma for 3 to 4 whistles or untl done

  3. Garam masla-dry roast 4 cloves,1 small cinnamon stick,4 pepper corns, 2 ilaichis/cardamom and grind to fine powder

  4. Chop tomatoes and set a side


METHOD:



  1. Heat butter and ghee in a pan and make seasoning by addng cumn , mustard and curry leaves

  2. add kasuri methi and fry for few seconds

  3. add chlis and roast for a mnute

  4. Now add onions and ginger paste and cook till it turns light brown

  5. Add tomatoes pieces and some water

  6. cook till tomato release juces and becomes soft

  7. now add curd,masala powders, redchili powder,crushed mint and cook for 4 minutes

  8. Now add the boiled rajma and cook for 15 to 20 minutes on low flame

  9. Garnish with cilantro and serve with fried rice or pulka