Rajma Masala in Instant Pot

Rajma Masala in Instant Pot

Serves: 4 persons

Ingredients:

• 1 cup rajma beans
• 1½ cup water + enough water to soak
• 1 tablespoon ginger grated
• 1 tablespoon garlic grated
• 1 medium onion chopped finely
• 2 tomatoes chopped finely
• 1 tablespoon oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 tablespoon garam masala
• ¼ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon amchoor powder
• 1 teaspoon coriander powder
• ½ teaspoon kasuri methi
• 2-3 tablespoon fresh cream
• Salt to taste
• 2 tablespoon chopped cilantro

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Method:

1. Wash and rinse rajma couple of times. Fill with fresh water and soak for overnight. Next morning,rinse the water from rajma. Keep it aside.
2. Turn on the 'saute' mode on instant pot. Once the hot sign displays, add 1 tablespoon oil. Add cumin seeds, and bay leaf. Let the cumin seeds sizzle. Add chopped onion. Saute for a minute. Add grated ginger and garlic. Mix everything. Add chopped tomatoes. Cover the pot with any plate or the glass lid for 5 minutes.
3. Add red chilli powder, turmeric powder, garam masala, coriander powder, salt ,and amchoor powder. Add rinsed rajma and mix everything. Add 1½ cup of water.
4. Turn off the saute mode. Place the instant pot lid on with a sealing position. Press manual with high pressure for 15 minutes.
5. After 15 minutes, Let the pressure release naturally.
6. As the pin drops, open the lid. Be careful as the steam will come out. Turn on the saute mode. Add kasuri methi and give a quick stir. Add 2 tablespoon fresh cream and again stir. Cook for 1 minute.
7. Cancel saute mode. Garnish with chopped cilatro. Serve hot with rice or roti or naan.

Notes:

1. 1 cup dry rajma beans will turn into approximately 3 cups of soaked rajma.
2. Always adjust the spice level according to your preference.

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Kala Chana Curry or Kalya Vatanyachi Usal

Kala Chana Curry or Kalya Vatanyachi Usal

Serves: 2 persons

Ingredients:

• 1 cup soaked kala chana or black chickpeas
• 2 tablespoon oil
• 1 small onion sliced (around ¾th cup)
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ cup dry coconut
• 1 tablespoon chopped ginger pieces
• 2 medium garlic pods chopped
• 1 tablespoon chopped cilantro
• ¼ teaspoon cumin seeds
• ¼ teaspoon asafoetida
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon kolhapuri masala or garam masala
• Salt to taste
• 1½ cup + 3 tablespoon water

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Method:

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1. Wash and rinse soaked kala chana. Add fresh 1 cup of water and cook in a pressure cooker until it is soft. Let the pressure go down completely.
2. Heat 1 tablespoon oil in a pan. Add sliced onions, ginger and garlic pieces. Saute well. Add dry coconut, corriander seeds, cumin seeds. Cook everything until the raw smell goes away.
3. Turn off the heat and let the mixture cool down completely. Grind to a fine paste. While grinding add 3 tablespoons of water.
4. Heat 1 tablespoon oil in the same pan. Add cumin seeds. let them crackle. Add asafoetida, turmeric, red chilli powder, and kolhapuri masala. Add ground paste and mix everything.
5. Cook for a minute. Add ½ cup water. Let everything boil properly. Add chopped cilantro.
6. Add cooked chana to the boiling paste along with the water. Add salt to taste.
7. Let the mixture cook for 10 minutes. Turn off the heat and put the lid on. Let it cook on a steam for 5 more minutes.
8. Garnish with cilantro. Serve hot with roti.

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