Punjabi-Rajma-Chawal
The main ingredients to prepare this recipe are beans, onion, tomato, ginger-garlic paste, green chilies and a mixture of all spices like cinnamon, cloves, cardamom and bay leaves. The secret is in the decision to use yoghurt, ghee or vegetable oil and a variety of aromatic spices such as turmeric powder, red chilli powder, coriander powder and garam masala. These elements work together to create a soundtrack of flavor that transforms the dish into a culinary masterpiece.
Wash and soak the rajma overnight or for at least 4 hours. Heat the oil in a pan and add the bay leaves. leaves, black cardamom and cumin. Add the onion and cook until slightly brown. Add green chili, ginger and garlic paste. Sauté for 3 minutes and then add turmeric, red chili powder and coriander powder. Mix for a few minutes. Add tomatoes and some salt. Cook the masala until the oil oozes out. Now add the drained ragima and some salt. Boil the rajma like this for 10-12 minutes and then add water.
Boil, close the lid and cook on the stove. Cook until you hear at least 3 whistles. Turn off the heat and let it sit for another 10-15 minutes. Open the lid and adjust the consistency by adding some water according to the thickness of 'Tari'. Bring to a boil and cook for 5 minutes by adding kasoori methi powder and garam masala. Check seasoning, remove and serve.