Jammu Style Rajma

This recipe is also courtesy of my lovely friend Kavita Sharma! Girl, your dishes are super yum!

Ingredients:

Rajma - 1 cup
Tomatoes - 2 large, finely chopped
Onions - 2 medium, finely chopped
Masala paste - grind together 2 inch piece of peeled ginger, green chillies to taste
Cinnamon - 1 inch stick
Ghee or clarified butter - 2 tbsp
Oil (anything except canola or olive oil) - 2 tbsp
Turmeric (haldi) powder - 1 tsp
Dhaniya (coriander) powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida  (hing) - 2 pinches
Bay leaf - 2
Cloves - 3
Kashmiri red chilli powder - to taste (remember you're also adding green chillies, so go easy!)
Black  salt - 1/2 tsp
Garam masala powder - 1/4 tsp
Salt - to taste (remember you're using black salt! so go easy!)
Water - 4-5 cups


Method:

1. Soak the rajma over night or for a minimum of 6 hours.
2. Pressure cook the rajma with salt,  1 inch stick of cinnamon and around 4 cups of water for 4-5 whistles on a medium flame. This should take around 15-20 mins.
3. Take oil and desi ghee both. When it is hot, add cumin seeds, hing, bay leaf, cloves and finely chopped onions.
4. Cook stirring occasionally. When it turns red add ginger chilli paste.  Saute for a minute.
5. Add the tomatoes, haldi, dhaniya powdr, kashmiri lal mirch and garam masala.
5. When the gravy it starts leaving oil from the sides add cooked rajma.
6. Cook over slow flame for 15 mins.
7. Add 1/2 tsp black salt
8. Finally garnish with green coriander
9. Serve hot with rice or naan! Add a dollop of butter before serving if desired.