Step-by-Step Instructions

1. 1.Wash the Rajma

   Take 1 cup of mixed Rajma beans and wash them thoroughly with water until clean.

2. 2.Pressure Cook the Rajma

   Transfer the washed Rajma to a pressure cooker. Add approximately 3 cups of water, ensuring the Rajma is fully submerged. Close the lid and cook on high flame until 4-5 whistles are released, which should take about 15-20 minutes.

3. 3.Prepare the Gravy Base

   Heat 2-3 tablespoons of mustard oil in a kadai (wok) over medium heat. Once the oil is hot, add 0.25 tsp of Hing (asafoetida). Then, add the chopped onions and sauté until they turn light brown.

4. 4.Add Ginger and Garlic

   Add the chopped garlic and grated ginger to the sautéed onions. Continue to cook for 2-3 minutes until the raw smell of ginger and garlic disappears.

5. 5.Add Tomatoes and Salt

   Add the chopped tomatoes to the mixture. Sprinkle salt to taste over the tomatoes. Mix well and cook until the tomatoes soften and start to break down.

6. 6.Add Dry Spices

   Add 1.5 tsp of Dhaniya Powder, 1 tsp of Lal Mirch Powder, and 0.5 tsp of Haldi Powder to the kadai. Mix all the spices thoroughly with the tomato-onion mixture.

7. 7.Cook the Gravy

   Continue cooking the gravy on medium-low heat, stirring occasionally, until the oil starts to separate from the mixture, indicating that the spices are well cooked.

8. 8.Combine with Rajma

   Once the gravy is ready, add the pressure-cooked Rajma along with its cooking water to the kadai. Mix everything well, ensuring the Rajma is coated with the gravy.

9. 9.Simmer the Curry

   Bring the Rajma curry to a boil, then reduce the heat to low and let it simmer for 5-7 minutes. This allows the flavors to meld and the curry to thicken slightly to your desired consistency.

10. 10.Serve

    Once the Rajma curry has reached the desired consistency, it is ready to be served. Ladle the hot Rajma into a serving bowl. Enjoy your Pahadi Rajma Chawal with steamed rice and accompaniments like curd, pickle, and salad.