DEHLI DHABA RECIPES

Steps:

• Soak 2 Cups Rajma in Triple water over night or at least 6 Hours.
• Take a Pressure cooker on Medium to High Heat.
• Add Oil , Once the oil is heated add Jeera and Hing.
• Once the Jeera starts to crackle add Onions.
• Cook Onions till they start to turn Translucent. About 2 to 3 minutes.
• Add Ginger, Garlic and Green Chillies.
• Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.
• Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.
• Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.
• Cook the whole mix for another 2 minutes.
• Now add Water and Soaked Rajma.
• Mix everything well.
• Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.
• Cook for 7 to 10 Whistles (7 Liter cooker, May need more whistles for smaller Cookers).
• After every other whistle shake the cooker a bit carefully so the Rajma Moves around in the cooker and dont stick to the bottom and Burn.
• After the whistles DO NOT OPEN THE COOKER. Let it depressurize on its own.
• After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them
• Add , Amchur, Garam Masala and Ghee.
• Mix well. If the consistency of Rajma is not thick and its runny then turn the flame to low , Mash some more Rajma and Cook for 5 minutes on low.
• Add Cilantro and Serve.

Steps:

• Soak the Chana Overnight or for minimum 6 hours.
• Chana Masala Powder
• Punjabi Chole