Saturday, April 16, 2016

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