Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.


Serves: 4
Cooking time: 30 to 40 minutes.


Ingredients:

• 500 gm mutton mince (chicken or beef can be used)
• 1 cup Urad Dal (wash and soaked for 15 minutes)
• 1 cup finely chopped onion
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method:

1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

Baked Marrow & Mince Stuffing

Mince & Cheese Bread Roll Ups 

Chili Seekh Kabab 

Kheema Paratha 

Multi purpose Mince stuffing

Dal Panchratan | Lentils Curry

Dal Panchratan is a popular dish in most of the Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipes.



Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


Ingredients:

• 1/4 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (split brown lentils)
• 1/4 cup urad dal (black gram lentil)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 tsp whole cumin
• 2 tsp ginger & garlic paste
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 1/4 tsp garam masala powder
• Salt
• 1/4 cup chopped coriander leaves
• chopped ginger for garnish
• 1 tbsp ghee (clarified butter)
• 4 tbsp cooking oil

Method:

1. Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
2. Heat oil in a sauce pan and add whole cumin, fry till it sizzles and turns slightly dark in color.
3. Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder. Fry for sometime on low heat till the raw smell disappears. Add few drops of water if spices stick to the saucepan.
4. Now add chopped tomatoes, green chilies and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
5. Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
6. Finally add lemon juice, garam masala powder, chopped coriander and salt if needed.
7. Stir well, cover and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
8. Serve hot by pouring some ghee (clarified butter) and chopped ginger.  

Step by step pictures

You might also like my other dal recipes on the blog:

Chana Dal Masala 

Dal Makhani

Dhaba Style Dal Fry

Dal Palak

Masoor Masala

Moong Curry

How to make Dhaba Style Dal Fry

Ingredients:

• 1/2 cup Chana Dal
• 1/2 cup Toor Dal
• Pinch of turmeric powder
• 5 to 6 cups of water
• 1 tsp cumin seeds
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 medium onion chopped
• 1 medium tomato chopped
• 2 green chilies chopped
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder
• 1/2 tsp garam masala powder
• 1 tsp lemon juice
• 4 tbsp cooking oil
• Salt

For Tadka:

• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp cumin seeds
• 1 green chili chopped
• 2 cloves of garlic sliced
• 1 dry red chili

Method:

1. Wash and soak chana dal and toor dal for 30 minutes. Boil in a pressure cooker with 5 cups of water, pinch of turmeric and salt.
2. Heat 4 tbsp cooking oil and add cumin seeds. When it crackles, add chopped garlic and ginger. 
3. Then add chopped onion and fry till light brown followed by tomato and green chilies. Fry for 1 minute.
4. Add all the spice powders - 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp amchur powder and 1/2 tsp garam masala powder. Fry the masala well by adding few drops of water till the raw smell disappears. (fry on low flame for 5 minutes)
5. Now add boil lentils and stir well. Season with salt and lemon juice. Cover and cook the dal for 10 minutes on low flame.
6. Prepare tadka by heating 1 tbsp cooking oil and 1 tbsp butter in a small pan. To this add cumin seeds, chopped garlic, chopped green chili and dry red chili. Saute for few seconds and pour this over the dal.
7. Serve hot with Roti or steamed rice. 

Moong Curry | Whole Green Gram Curry

Ingredients:

• 3/4 cup whole green gram ( whole mung)
• 1/2 cup finely chopped onion
• 1 cup chopped tomato
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 2 green chilies finely chopped
• 2 tsp red chili powder (according to preference)
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1 tsp whole cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 4 to 5 tbsp cooking oil
• Salt

Method:

1. Wash and soak mung dal for 4 hours. Boil it in a pressure cooker with 3 cups of water and salt.
2. Heat oil in a sauce pan and add 1 tsp cumin seeds. Once it splutters and changes color, add asafoetida followed by chopped ginger and garlic. 
3. After few seconds add chopped onion and saute till light brown.
4. Then add tomatoes, chopped green chilies, 2 tsp red chili powder, 1/4 tsp turmeric powder and 2 tsp coriander powder. Cook the masala on low flame till tomato cooks well along with the spices and oil starts to separate. This will take about 5 minutes.
5. Now add the boiled mung and mix well. Cover with the lid and cook for 10 minutes on low flame. Adjust the consistency by adding water as required. 
6. Finally add 1 tbsp of lemon juice, 1/4 tsp garam masala powder, chopped coriander and salt if needed. Stir well and check the seasoning. 
7. Cook for another 5 minutes.
8. Serve hot with steamed rice, pulao or rotis.

Note: If the curry becomes too watery, then cook for a longer time till the water evaporates.

Hyderabadi Khatti Dal

Dal seems to be a modest and a regular curry in every household. But not any more, I mean dal is not a regular curry. In this limitless and infinite world of food websites, there are countless versions of dal recipes. But for me it has always been my comfort food, and no version can beat the dal made by a mother and I would always like to come back to my mother, sit with her and have a comforting 'dal chawal' made by her. 






Serves: 4 to 5
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes


Ingredients:

• 3/4 cup toor dal / arhar / pigeon pea lentil
• 1 large ripe tomato
• 2 green chilies
• 5 to 6 curry leaves
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp ginger & garlic paste
• 1/4 cup soaked tamarind juice (or 1 tbsp tamarind pulp)
• 2 tbsp ghee
• Salt
• Coriander leaves for garnishing. 
• For tempering - 1 tsp whole cumin, 2 dry red chilies, 2 sliced garlic and 2 tbsp cooking oil

Method:

1. In a pressure cooker, cook together 3/4 cup toor dal, 1 large chopped tomato, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp ginger & garlic paste, 2 tbsp ghee and salt. Cook for 15 to 20 minutes.
2. Pour the cooked dal into a sauce pan and bring to a boil along with green chilies, curry leaves and tamarind juice. Adjust the salt, chilies and sourness according to your taste. Cook for 2 minutes and remove from heat.
3. Heat 2 tbsp oil in a small pan and add sliced garlic, 1 tsp whole cumin and dry red chilies. When they get aromatic and slightly change color, remove from heat and pour into the dal.
4. Garnish with coriander leaves.

Dal Palak | Spinach & Lentil Curry

Quick & easy way to prepare lentil along with spinach, which pairs well with homemade roti or phulkas. Excellent dish for those who are on diet or for those who are looking for a healthy dinner option.

Ingredients:

• 1 cup urad dal | black lentil
• 2 cups of chopped spinach leaves
• 1 medium onion 
• 1 small tomato
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies
• 1 tsp whole cumin
• 2 dry red chilies
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 1/4 tsp garam masala powder
• Salt
• 4 to 5 tbsp of cooking oil

Preparation:

• Wash and soak 1 cup urad dal for 15 minutes.
• Finely chop 1 onion, 1 tomato, coriander leaves and green chilies.
• Grated ginger and garlic.

Method:

1. Boil soaked urad dal in water along with salt, till it is cooked and yet whole and firm. Do not overcook the lentils. Strain and set aside.
2. Heat oil in a sauce pan and add 1 tsp whole cumin and dry red chilies. Then add grated ginger & garlic. After few seconds add chopped onion and saute till light golden.
3. Add chopped tomato, chopped green chilies, 1/4 tsp turmeric powder and 2 tsp red chili powder. Cook till tomatoes are soft and everything is well combined (5 minutes).
4. Now add chopped spinach, 1 tbsp lemon juice, 1/4 tsp garam masala powder and salt. Cook for 2 to 3 minutes covered.
5. Finally add boiled lentils and stir gently. Add some water if needed. Cover and cook on low flame for 5 minutes.
6. Garnish with chopped coriander leaves and some ghee.
7. Serve hot.

Vada Sambar & Chutney

Makes 7 to 8 medium size vadas.

Vada Recipe

Ingredients:

• 1 cup urad dal (black gram lentil)
• 1 small green chili finely chopped
• 1 inch piece of ginger finely chopped
• 5 to 6 curry leaves finely chopped
• 1/4 cup chopped coriander leaves
• Salt
• Enough cooking oil required for deep frying.

Method:

1. Wash and soak urad dal for 4 hours.
2. Place half of the soaked dal into the grinding jar and add 2 to 3 tbsp of water. Grind to a smooth batter using very little water. Do not add too much water at once.The batter should be dry and not flowy. Grind until the batter is smooth and fluffy. Remove from the jar and repeat the same with other half of the soaked dal. Remove the batter into a large mixing bowl. 
3. Add chopped green chili, chopped ginger, chopped coriander leaves, chopped curry leaves and salt to the batter and mix well. Set the batter aside for 1 hour.
4. Heat oil in a kadai for deep frying. With wet hands, place a spoonful of batter on your palm and make hole or dent with the thumb and slide the batter into the hot oil carefully. ' Be safe'
5. If you find this step difficult, just take a spoonful of batter and drop into the oil. Only the shape will differ, taste will remain the same.
6. Fry vada on medium low flame for 5 minutes on each side.
7. Remove vadas and place it on a kitchen tissue. 
8. Serve hot with sambar and chutney. 

Sambar Recipe

Ingredients:

Cook all in a pressure cooker

• 1/2 cup toor dal ~pigeon pea lentil (washed)
• 1 medium onion roughly chopped
• 1 medium tomato chopped
• 2 green chili chopped
• 5 to 6 curry leaves
• 1/4 tsp turmeric powder (or less)
• Salt
• 2 tbsp oil

Other ingredients:

• 3 to 4 tbsp of sambar powder (any brand)
• 1/2 cup tamarind soaked water
• 2 drum sticks boiled (optional)
• 1 small potato cut in cubes & boiled
• 1 carrot cut into small pieces & boiled
• Any other veggies of your choice.
• 3 to 4 tbsp grated jaggery (optional)
• 1/2 cup chopped coriander leaves.

Method:

1. Once the dal is cooked in pressure cooker, open the lid and mash slightly. Add all the cooked vegetables of your choice.
2. Place it on heat and cook. 
3. Add samabar powder, tamarind juice and jaggery. Check salt and sourness and adjust accordingly.
4. Bring to a slow boil and finally add chopped coriander.
5. Serve hot with Vada, Idli or Dosa.

Chutney Recipe

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Red Chutney Recipe

Grind together:

• 1 cup fresh grated coconut
• 4 dry red chilies
• 2 cloves of garlic
• 4 to 5 curry leaves
• 3 tbsp of roasted chana dal
• 1 tbsp of tamarind pulp
• Salt to taste.

Grind all the above ingredients together to a smooth paste by adding 3 to 4 tbsp of water or slightly more.

Idli Sambhar & Chutney

How to make idli:

Ingredients:

• 3 cups Idli rice / parboiled rice / any short grain rice
• 1 cup urad dal (split black gram)
• 1/4 tsp fenugreek seeds
• 1 cup cooked rice  OR 3/4 cup beaten rice
• Water for grinding

Method:

1. Wash idli rice well and soak separately. Wash urad dal and soak separately. Add 1/4 tsp of fenugreek seeds (methi seeds) into the soaked urad dal. Soak for at least 4 hours.
2. Place the soaked urad dal into the mixer jar and grind with little water. While grinding, the urad dal has to become fine, creamy and fluffy. The consistency should be like a very thick milk shake.
3. Remove the batter into a large bowl. 
4. Then add soaked rice and cooked rice to the grinding jar and grind in batches with little water as needed. This time the paste should not be very smooth. Grind till you can feel the rice as fine a rava. Pour the batter into the urad dal batter. Mix well till both the batters combine very well with each other.
5.  Keep the batter covered in a warm place to ferment overnight.
6. If the batter looks bubbly and slightly risen indicates that it is well fermented.
7. Stir the batter well and add 1 tsp salt and 1/4 tsp of baking soda (mixed with 1 tbsp water). Again mix well and keep aside for 5 to 10 minutes. Till then you can keep your steamer ready.
8. Grease the idli moulds with butter and pour the batter into the moulds. 
9. Place the moulds in the hot steamer and steam for 7 to 10 minutes.
10. Remove from the steamer, let it cool for sometime. Remove Idlis from the mould and serve hot with Sambar & Chutney.

How to make Sambar?

Ingredients:

Cook all in a pressure cooker

• 1/2 cup toor dal ~pigeon pea lentil (washed)
• 1 medium onion roughly chopped
• 1 medium tomato chopped
• 2 green chili chopped
• 5 to 6 curry leaves
• 1/4 tsp turmeric powder (or less)
• Salt
• 2 tbsp oil

Other ingredients:

• 3 to 4 tbsp of sambar powder (any brand)
• 1/2 cup tamarind soaked water
• 2 drum sticks boiled (optional)
• 1 small potato cut in cubes & boiled
• 1 carrot cut into small pieces & boiled
• Any other veggies of your choice.
• 3 to 4 tbsp grated jaggery (optional)
• 1/2 cup chopped coriander leaves.

Method:

1. Once the dal is cooked in pressure cooker, open the lid and mash slightly. Add all the cooked vegetables of your choice.
2. Place it on heat and cook. 
3. Add samabar powder, tamarind juice and jaggery. Check salt and sourness and adjust accordingly.
4. Bring to a slow boil and finally add chopped coriander.
5. Serve hot with Idlis.

Coconut Green Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Rajma Chawal | Red kidney Bean Curry with Rice

Serves 4
Soaking time: overnight
Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies and a piece of ginger.
• Chop coriander leaves.

 Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft. 

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes ( or more). Taste and add salt, boiled rajma already has salt in it. 

7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.

Ingredients:

1 cup Rajma (red kidney beans)

1 large onion

1 large ripe tomato

1 tbsp chopped garlic (3 big size)

1 tbsp chopped ginger

2 green chilies chopped 

2 tsp whole cumin

1 tbsp red chili powder

2 tsp roasted cumin powder

1/4 tsp turmeric powder

1 tsp amchur powder

1/2 tsp garam masala powder

1/2 cup milk

1/2 cup chopped coriander leaves

1 small piece of cinamon stick

Salt to taste

4 to 5 tsp ghee (clarified butter)

Preparation:

• Wash and soak rajma for 6 to 7 hrs.
• Boil the rajma in a pressure cooker along with salt and cinamon stick. Mash few rajma beans with back of the spoon.
• Chop 1 large onion, 1 large tomato, 3 cloves of garlic, 2 green chilies chopped and a piece of ginger.
• Chop coriander leaves.

Method:

1) Heat butter or 4 tbsp of ghee and add 2 tsp of whole cumin.

2) When cumin changes color, add chopped ginger, garlic and green chilies, fry till the raw smell disappears.

3) Add chopped onion and saute till light golden and soft.

4) Now add chopped tomatoes, 1 tbsp red chili powder, 2 tsp roasted cumin powder and 1/4 tsp turmeric powder. Cook on low heat for 10 minutes with the lid on.

5) In case if the masala stick to the pan, add some water in which the rajma is cooked. And then add the boiled rajma along with the water to the onion tomato masala.

6) Add 1 tsp amchur powder, 1/2 tsp garam masala powder, 1/2 cup milk and chopped coriander leaves. Stir well, place the lid and cook on low flame for 15 to 20 minutes (or more). Taste and add salt, boiled rajma already has salt in it. 

 7) This is an important step where you have to cook the rajma on low heat and keep stirring in between. Keep cooking till the watery consistency turns into a thick rich and creamy gravy. If desired you can keep the consistency thin.

8) Serve hot with steamed rice or ghee rice.