Serving size: 2, Time to prepare: 1.5 hours
Ingredients
- 0.5 cup Rajma (Soaked overnight) OR 1 can of Kidney beans
- 1 medium size tomato (chopped)
- 1/2 medium size onion (yellow or white or red) (chopped)
- Spices: 1 tsp jeera, 1 tsp dhania powder, 1 tsp haldi, 1/2 tsp mirch, 1 tsp salt
- 1 tbs butter or ghee or oil
Steps
- Heat fat in pot, add jeera until it sizzles
- Add chopped onions, cook until onions start browning
- Add all spices and chopped tomatoes, cook until tomatoes break down
- add around 1.5-2 cups of water and rajma
- mix, taste the liquid for salt (add if needed)
- pressure cook in Instant Pot on medium for 30 min (if using canned beans, reduce to 15 min cuz it’s already cooked)
- when done, sauté until it is thick enough (about 10 min)
Notes
Make 1/2 cup rice to eat with
daal recipe
for 1/4 cup raw daal
butter
jeera
red mirch
hing
haldi
salt
daal
water
⁃ make chaunk: 1 spoon butter, half spoon jeera, quarter spoon mirch, several shakes of hing (make sure they’re all in the butter) under sauté (on high)
⁃ in the middle where there’s no butter put half spoon haldi and half spoon salt
⁃ when the jeera sizzles and turns brown a few min later, then add in 7x water as the amount of daal (ex. 1.75 cup water for 0.25 cup daal) then add the daal
⁃ set to pressure cook for 20 min for brown daal, 14 min for green daal, ? min for yellow
⁃ when it’s done, reduce water via evaporation (stir while on “sauté” for a few min) and add salt to taste
black daal w spinach – same as brown daal recipe (20 min pressure cooking), also add jalapeno before the daal and frozen spinach after adding daal and water (air on the higher side bc spinach shrinks, maybe like quarter packet)