My husband is not at all fond of Rajma, whereas I love rajma. Rajma and rice is one of my most favourite meal.
Today I thought of making rajma in a different way to see if my husband would like that. First I thought of making rajma in chetinadu style. Then I saw this Ghassi recipe in the net. It is a traditional dish from Mangalore and was very interesting . Being a coconut based recipe I was almost sure that my husband would like this recipe.

Am very glad that I was not disappointed. He really liked it and I hope you all would like it too:)

Ingredients

Rajma – 1/2 cup

Onion- 1

Tamarind – small lemon sized

Grated jaggery – 2 tsps

Salt to taste
For the masala

Coriander seeds ( dhania) -1 tbsp

Cumin ( jeera) – 1 tsp

Fenugreek ( methi/ vendhayam) – 1/4th tsp

Pepper – 1/2 tsp

Red chillies – 6-7

Kashmiri red chilli powder – 1 tsp

Garlic – 3-4 cloves

Grated coconut- 1/2 cup
Oil – 3 tsps

Mustard – 1 tsp

Garlic – 4-5 cloves

Curry leaves – few

Hing – pinch
Method

Wash the rajma well and soak it overnight or 8-10 hours.

Drain the water, add fresh water, little salt and pressure cook for 7-8 whistles or till it becomes soft.

Soak tamarind in 1/2 cup water for 15-20 mins. Squeeze well and take the extract.

Heat little oil in a pan. Roast all the ingredients ( except garlic and coconut) mentioned for the masala.

Wash, peel and chop the onion finely. Sauté the onions in a tsp of oil till it turns pink.

Add half of this onion, turmeric powder, grated jaggery and tamarind extract to the cooked rajma and let it cook till the raw smell of tamarind goes away.

Grind the roasted masala along with garlic, coconut and the remaining onion to a smooth paste.

Dilute this paste in 1/2 cup water and add to the rajma. Add salt to taste, mix well and let it simmer on a medium flame for few mins.

Heat the remaining oil in pan. Add mustard. When it starts spluttering, add garlic ( crushed), curry leaves and hing. Pour the tempering over the gravy.

Serve the rajma ghassi hot with rice / roti/ dosa 🙂