Rajma chawal (punjabi)

Ingredients

• 2 cup rajma
• 4 tomato puree
• 3 onion sliced
• 4 table spoon oil
• 2 table spoon ghee
• 1 tsp cumin seeds
• 2 bay leaf
• 1 dry red chili
• 1 tsp ginger paste
• 1 tsp green chili paste
• 1 tsp garlic paste
• 1/2 tsp turmeric
• 1 1/2 red chili powder
• 1 tsp dhaniya powder
• 1 roasted cumin powder
• 1/2 tsp garam masala
• Salt to taste
• For rice
• 2 cup dawat basmati rice
• Salt to taste

Steps

1. Wash and soak rajma in hot water for 6-7 hours.Drain that soaked water.Add fresh water and pressure cook for boil.6-7 whistle to boil.
2. In a pan heat oil saute onion till light brown. Make it cool.In a mixer make a smooth onion paste.
3. In a pan heat oil,add red chili, bay leaf,cumin seeds saute.add all paste,saute for 2 minutes. Add turmeric and add tomato puree.add all masala. Saute for 5-7 minutes till oil separates.
4. Add onion paste.Again saute for 2 minutes. Add boiled Rajma and add boiled water. Saute for 20 to 25 minutes on low flame. Add chopped coriander leaves.
5. Wash and soak rice for 1 hour.then boil for at least 10 to 15 minutes with salt. Drain extra water.Rice is ready.
6. Serve hot with sliced onion and roasted papad.