Rajmah

Method

Soak the rajmah with baking soda and leave for 4-6 hrs.

change water and cook until the rajmah becomes tender.

Strain and reserve liquid and beans separately.

Combine together and grind to a paste the roasted channas, ginger, garam masala, bay leaf and cumin seeds.

Heat oil in a heavy bottomed pan, add tomatoes, stir-fry until the oil separates.

Add ground ingredients and stir-fry further till the oil separates again. Mix in the salt, turmeric, coriander powder and the red chillies and stir well.

Add beans and green chillies, stir around until well mixed and lightly fried.

To the beans liquid, add enough water to make 4 cups together and add to the above.

Bring to a boil and leave to simmer until the gravy becomes well blended.

Serve rajmah hot garnished with butter and coriander leaves.