- Half bowl rajmah
- 2 spoon olive oil
- Pinch of cumin seed
- 1 spoon garlic, fine chopped pieces
- 1 big onion, chopped
- 1 tomato, chopped
- Half table spoon of salt
- Half table spoon of turmeric
- Half table spoon of green chilli
- 1 spoon ginger chopped pieces
- 1 table spoon of conriander powder
- Fresh green coriander leaves
Soak one cup of rajmah for one day in enough water.
Put these rajmah in the pressure cooker and add one table spoon of salt. Cook for one whistle on full heat. Then keep cooking on lowest heat for about 30 minutes. Let it cool down (do not release the pressure).
Heat 2 spoon full of olive oil or ghee in a pan.
Add a pinch of cumin seeds and one spoon of garlic (paste or chopped) and fry for not more than half half minute.
Now add chopped onions and cook them for a couple of minutes. Add some salt and then again cook it for few more minutes until onions turn light brown in colour.
Now add one spoon ginger paste or chopped ginger. Fry that for less than half minute.
Now add all the spices according to the quantity of the curry and your taste. For example, Half table spoon of each: salt, turmeric, green chilli. Your tarka is ready
add this tarka to the cooked rajmah and mix well. Cook for another 5 minutes.
Add one table spoon of coriander powder in the end after cooking
Garnish with fresh green coriander and serve.