Without much brain storming, sunday lunch is dedicated to rajma chawal. It has been a weekly staple in my house ever since childhood. This recipe does not use many spices or garam masala, allowing the color and flavors of rajma to shine. This is how I prefer cooking my rajma masala.

Cooking the rajma

1 cup (100gm) rajma

1 large onion

2 large tomatoes

2 green chilies

5-6 garlic buds

1 inch ginger

For Tadka / Tempering

Some oil or ghee

1/2 tsp jeera

Pinch of asefoetida (optional)

1 tsp coriander powder

1/2 tsp kashmiri red chili powder

Soak rajma overnight in enough water. Soaking helps to quicken the cooking time and also eases down the digestion process. Before cooking the rajma, lightly rinse and wash the rajma a few times.

Add rajma, ~3-4 cups water, ~1/2 tsp salt and ~1/4 tsp turmeric in a pressure cooker and cook for about 15-20 minutes on medium flame.

Once the cooker completely depressurizes, add roughly chopped onion, tomato, green chili, ginger, garlic and pressure cook for another 4-5 whistles.

In a small pan, add ghee, keep it on low flame. When the ghee is hot, add asafoetida and jeera. Once jeera starts to splutter, turn off the flame and add 1 tsp coriander powder, 1/2 tsp red chili powder. As the oil is still hot, the spices will continue to cook. Cook the spices for about a minute. Add this tadka to the rajma masala. Garnish with chopped coriander leaves.

Serve hot with jeera rice or plain parathas, curd, pickle and salad !