Rajma Madhra Recipe

Ingredients


Rajmah {red beans) 250 gms 
Haldi {turmeric powder)1 tsp
Dahi {yoghurt) 1 kg
Oil /ghee  200 ml
Dalchini {cinnamon)   2 sticks (2" each)
Methi seeds {fenugreek) 1/2 tsp
Chhoti elaichi (green cardamoms) powdered 5-6
Garam masala, powdered 1 tsp
Badi elaichi {black cardamoms) 4-5
Laung {cloves) 3-4
Salt to taste

Method

1. Soak the rajmah totally immersed in water, overnight.
2. Boil the beans in water, till they become tender.
3. Drain the water and keep aside.
4. Take a thick heavy-bottomed pan and put the dahi in. Whisk it. Add the oil and also the dalchini, chhoti elaichi, badi elaichi, laung, salt and haldi. Stir well. Keep the pan on high heat and bring to a boil.
5. Go on cooking and stirring till the gravy is golden brown in colour. Keep scraping the bottom and the sides of the pan to prevent the gravy irom sticking and burning.
6. Add warm water, a little at a time to prevent burning.
7. When the gravy is fully cooked it will have a rich brown colour and the oil will separate. Add methi seeds and continue stirring.
8. Put in the boiled rajmah, a little warm water and stir the gravy and rajmah together. Keep the pan on low heat till the water evaporates. Before taking the pan off the stove, add powdered garam masala and cover with a lid.