This Recipe is free from :

• Wheat
• Peanuts
• tree nuts
• dairy
• casein
• soy
• egg
• sesame
• fish
• shellfish

Ingredients -

1. Rice - 1 cup - Washed
2. Rajma - 1/2 cup - Soaked overnight
3. Onion - finely slit - 1
4. Tomato finely chopped -1
5. Ginger-garlic paste - 1 TBSP
6. Vegetable oil - 1 TBSP
7. Cinnamon stick - 1/2 inch -1
8. Bay leaf - 1
9. Black Cardamom - 1
10. Star Anise - 1
11. Cumin seeds / Jeera - 1 Tsp
12. Hing powder - 1/2 Tsp
13. Garam Masala powder - 1 Tsp
14. Turmeric powder - 1 Tsp
15. Red chili powder - 1 Tsp
16. Salt to taste
17. Water - 2 cups

Method -

1. Cooking Rajma - Pressure to cook the soaked rajma for 3 whistles .
2. In a heavy bottom pot , add vegetable oil. Once hot add cinnamon stick , bay leaf , cumin seeds and hing powder Add onion and saute till they turn translucent. Add ginger garlic paste and saute for a minute.
3. Add finely chopped tomatoes and salt to taste . Mix well and let the tomatoes cook till they turn mushy .
4. Add turmeric powder , red chili powder , garam masala powder and mix well.
5. Add cooked rajma and soaked rice. Mix well . Add 2 cups of water - you can use leftovers from cooking Rajma. Cover and cook for 10 minutes on medium heat. Afterwards lower the heat and simmer on low flame for 20 minutes.