RAJAMA ( KIDNEY BEANS)

Cooking Time :  20 minutes
Process Time :  8/10 hours

Ingredients :

1 cup Rajama (Kidney Beans)
1 Big size Onion
1 Big Size Tomato
6/7 pods Garlic
1 Inch piece Ginger
1 Teaspoon Coriander  seeds
1 Teaspoon Cumin seeds
6 nos. Cloves
6 nos. Peppercorns
2 nos. Masala (Badi) Cardamom (Eliachi )
1 Inch Cinnamon (Dalchini)
1 Teaspoon Chili powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Salt
3 Tablespoons Oil
3/4 cups water
Coriander for garnishing

Method :
Wash Rajama & soak it in sufficient water for 8 to 10 hours. You may soak it overnight for morning cooking. Before cooking wash Rajama once again
Peel  Onion & galic pods.
For grinding roughly chop Tomato & Onion add it to a mixer bowl alongwith Garlic, Ginger, Coriander  seeds, Cumin seeds, Cloves, Peppercorns, Masala (Badi) Cardmom (Eliachi ), Chilli powder, Turmeric Powder & Salt. Grind it to a fine paste
In a pressure cooker/pan put 3 Tablespoons Oil  alongwith ground paste and cook it on medium flame till oil is separated from ground paste. Then add soaked and washed rajama with 3 cups of water. Close the pressure cooker & cook it for 1 whistle on high flame,  and for 10 minutes on low  flame.
Switch of the gas and let the steam release on its own. Now open the pressure cooker and mash Rajma slightly. Adjust the gravy consistency per choice and simmer on low flame for 2 minutes.
Garnish it with chopped coriander and serve.

For preparing Chhole same ingredients & method can be used Only replace Rajama with  Kabuli Chana.