Rajma Chawal

Soak the rajma overnight.

Make a spice bag by packing dry ingredients in a cheesecloth, tie it up and drop it in the water along with rajma.

Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook.

Meanwhile in a pan add 1 tsp of oil add, saute the fennel seeds, onions, chilli and ginger along with little salt.

Once soft add the spice powders and saute for few more seconds.

Add the tomatoes.

Add little water and Cook until tomatoes are soft.

Add the rajma along with water.

Cook it 2-3 minutes.

You can add more water depending on the consistency you like.

Break down some rajma to thicken the gravy.

Punjabi rajma is ready.Serve it with hot rice.