Rosecocco beans Rajma

 Recently I have tried these beautiful beans called Rosecocco Beans not only did they look pretty, speckled, brown and prettily pinkish but they cooked up beautifully, too.
I tried it in a traditional indian curry method and they came out really well so thought to share with you all guys..

• Rosecocco beans – 1 1/4 cups, soaked in 4 cups water overnight
• Onions – 2 large, grind to a paste
• Tomatoes – 3, large, puree
• Asafoetida – pinch
• Ginger garlic paste – 3/4 tbsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 heaped tbsp
• Cumin powder – 1/4 tsp
• Kasuri methi – 1/2 tsp, crushed (optional0
• Garam masala powder – 1 tsp (from the prepared garam masala)
• Oil – 2 1/2 tbsps
• Ghee – 1 1/2 tbsps (optional) if not using ghee, replace with oil
• Salt to taste
• Fresh coriander leaves for garnish (optional)
• Garam Masala Powder: dry roast for 2 mts and grind to a fine powder
• Cinnamon – 1/2″ stick
• Cloves – 3
• Green Cardamom – 2 (Chota Elaichi)
• Black Cardamom – 1 (Badi Elaichi)
• Black Pepper Corns – 6
• Star Anise – 1/2
• Mace powder – pinch (Javitri)
• Black cumin – 1/4 tsp (Shahjeera)
• Dry Ginger powder – pinch (Sonth)

Method

Wash the beans and soak in 4 cups waters overnight. Next day morning, pressure cook along with the same water the beans were soaked in. Cook upto 4 to 5 whitsles or cook in a large pot of water till soft.

Heat ghee and oil in a cooking vessel. Add cumin seeds and allow the seeds to splutter. Add the asafoetida and stir fry for few seconds and then add  onion and saute until golden brown sprinkling water occasionally until the oil separates.

Add red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, kasuri methi and salt. Mix well. Add the tomato puree and cook till oil separates.

Add the cooked  beans along with the residue water left while pressure cooking it. Cover and cook for 5 min.

Add water if required to achieve a gravy consistency. Cook for 8-10 mts without lid on medium flame after adding the water. Add garam masala and cook on simmer with lid till required gravy consistency.

Remove to a serving bowl and garnish with chopped coriander leaves.

Serve warm with steamed rice, jeera rice, chappatis or phulkas.

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