Ingredients:
Rajma – 1 Cup
Onion (Finely Chopped) – 1 cup
Ginger Garlic Paste – 2 tbsp
Tomato (Finely Chopped) – 1/2 cup
Coriander Powder – 2 tsp
Turmeric Powder – 1 tsp
Kashmiri Red Chilli Powder – 2 tsp
Roasted Cumin Powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Rajma masala – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 6-7
Salt – 1tsp
Oil – 4 tbsp
Fresh Coriander (Chopped) – 3 tbsp
Steps:
- Wash the rajma and soak in enough water for 5-6 hours. Then Drain the water.
- Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the DAL/CHANA Button in front dashboard and add the soaked rajma to the inner cooking pot and with 2 tsp salt and 3 cups of water.
- Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position. And select Quick option
- After Pre-Cooking is done the cooking countdown will appear and starts down from 20 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
- Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
- Now TWIST and Open the cooker. Remove rajma from cooking pot and keep aside .Clean the pot and press saute mode on robocook and heat oil in inner cooking pot.
- Add mustard seed, cumin seeds, curry leaves and saute for few sec. Add onion and saute till translucent.Then add Ginger Garlic paste, chopped tomato and cook for another 3 min.
- Now add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, dry mango powder, rajma masala, garam masala powder and mix well to combine.
- Add 1/2 cup of water, cooked rajma and cook on saute mode for 10-15 minutes. Slightly press few rajmas with the ladle and check.
- Add more water and salt if required. Garnish with fresh corianderleaves. Switch to keep warm or off mode.
- Serve hot with steamed rice, roti, fulka, jeera rice.