Скачать или смотреть Rajma Chawal with dahi tadka the easy way!!!

Rajma:-

Rajma: 1.5 cups (soaked overnight)
Ginger: 2 inch knob (crushed)
Garlic: 6 cloves (crushed)
Onions: 2 medium (chopped or crushed)
Tomatoes: 4 medium (puréed)
Green chillies: 2
Salt: to taste
Garam masala: 1/2 tsp
Dhaniya: handful (chopped)

Dahi tadka:-

Ghee: 3 tbsp
Cumin/jeera: 1/2 tsp
Kasoori methi: 1 tsp
Salt: 1/2 tsp
Haldi: 1/3 tsp
Red chilli: 1/2 tsp
Dhanaiya powder: 1 tsp
Dahi: 5 tbsp

Method:-

1.) Start by adding the soaked rajma along with the rajma water in a pressure cooker, the water should be just slightly above the level of rajma.
2.) Set it over high heat, add the ginger garlic paste, along with chopped onions and the crushed tomatoes with chilli. Sprinkle some salt into the pot and put the lid on.
3.) Cook on high heat till 1 whistle, then let it simmer on low for around 35-40 mins.
4.) At the end of the 40 mins, in a small pan prepare the tadka by heating ghee on medium heat. Add the jeera and kasoori methi and let them pop for 15 seconds, add the dry spice powders and cook them for 10 seconds, finally add the Dahi.
5.) Cook the out the Dahi on medium heat, till most of it is reduced to half and the ghee separates.
6.) Once you open the cooker after 40 minutes, add in the tadka, mix it well and put the lid back on again, cook on high for a whistle and let it simmer for another 15 mins.
7.) open the lid and add garam masala with chopped dhaniya and reduce the gravy to your desired consistency.

Jeera/Cumin Rice:-

Rice: 2 cups (soaked 30 mins)
Water: 4 cups
Oil: 2 tbsp
Jeera/cumin: 1/2 tsp
Bay leaf: 2
Cinnamon: 1/2 stick
Moti elaichi/ black cardamom: 1
Onion: 1 sliced
salt: to taste
Garam masala: 1/4 tsp

Method:-

1.) Heat a Kadhai on medium, add the oil, followed by the jeera and whole spices, let them roast for 30-40 seconds, add the salt and garam masala, along with the sliced onions.
2.) cook the onions till they’re soft and white, add all the water on high heat, let it come to a boil, add the drained rice and stir once. Put a lid over the boiling rice and turn the heat to low and cook for 15 mins.
3.) remove the lid to check, fluff up the rice lighting to check if they’re done, turn the heat off and cover them to keep warm.

Best to serve Rajma with the thickest gravy along with hot ghee on top. Goes best with some onions, chutney and Aam ka Achaar!!!!