Methi Rajma - Oil Free Version

As the title says not even a drop of oil is added in this recipe.Its a great side dish for Rotis and Pulav

Ingredients
Part 1 -Pressure Cooker

• Rajma - 1 cup

Part 2 - Dry Fry and Grind

• Garlic -  pods
• Ginger - a small piece
• Green Chillies - 3 or 4
• Onions - 3 nos
• Tomato - 3 nos
• Potukadalai / Fried Gram Dhal - 1 tablespoon

• Methi leaves - 1 cup (roughly chopped)

Part 3 - Spice Powders

• Turmeric Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Kashmiri Chilly Powder - 1 1/2 teaspoons
• Channa Masala / Rajma Masala Powder - 2 teaspoons
• Salt - 1 1 /2 teaspoons

Part 4 - Topping

• Lemon Juice - 2 teaspoons

Method

Step 1 - Pressure Cooking

• Wash and soak Rajma overnight ie at least for 8 hours
• Add some more water to immerse Rajma and pressure cook for 8 whistles
• Take it out and smash using Pav Bhaji masher (optional)

Step 2 - Dry Fry and Grind

• Heat a kadai Fry ginger and garlic first in low flame
• Put chopped tomatoes and green chillies.Fry till the raw smell goes
• Add Onions and fry it
• Cool it.Add chopped methi leaves and fried gram dhal
• Grind it in a mixer.No need to add water while grinding

Step 3 - Methi Rajma

• Transfer the ground paste into a thick bottomed kadai
• Wash the mixer jar and pour it here.Boil for 3 minutes
• Add the spices powders given in Part 3 including salt and mix well
• After 2 minutes add the cooked and mashed Rajma
• Swirl the contents for a minute
• Switch off the stove
• Squeeze lemon juice and mix well

Serve Methi Rajma with Pulav and Rotis