As I have mentioned in my earlier food blog posts too, I love eating and trying various cuisines. However, I don’t like to spend hours in the kitchen so when it comes to cooking, I prefer quick-fix recipes. Today, I am here to share an easy-peasy Instant One-pot Rajma / Chickpeas Recipe. It is the simplest recipe and can be cooked within a few minutes only.
There are days when I feel like eating Chhole Bhature for the lunch but I didn’t soak them overnight as it was an instant plan OR there are unexpected guests at the time of lunch or dinner OR my friends call up and inform they would be coming home in no time. In such cases, this is my go-to recipe as I know it can be done quickly without much preparation. So, here goes the trick:
1 Cup Rajma or Chickpeas
1 bay leaf
1 big tomato
Salt to taste
Rajma Masala / Chana Masala
1/4 tsp Asafoetida (Heeng)
1/2 tsp Cumin seeds (Jeera)
1/2 tsp Turmeric (Haldi) powder
1/4 tsp Red chili powder
2 tsp oil
1 tsp Coriander (Dhania) powder
Case 1: When you have soaked Chhole / Rajma
Roughly chop the onion and tomatoes and keep aside.
Heat oil in a pressure cooker and add all the ingredients in one go (Bay leaf, peppercorns, heeng, jeera, haldi powder, red chili powder, roughly chopped onion, roughly chopped tomatoes, ginger-garlic paste, chane or rajma (whatever you are cooking), dhania powder, rajma/chana masala, salt, water) and close the lid of the cooker.
Pressure cook for 5 minutes or so, once done, check the doneness by pressing the chhole/ rajma. If it is soft, it is done. Now, take the bay leaf out of the cooker and blend the rest ingredients together using a hand blender or masher just for 30 seconds. Don’t overdo it. Garnish with fresh coriander leaves and serve with rice or paratha or roti or bhature.
Case 2: When you don’t have soaked Chhole / Rajma
Wash Chhole / Rajma well and put them in a pressure cooker. Add water, close the lid and cook. After two to three whistles, switch off the gas and open the cooker. Now add chilled water in the same cooker and re-cook for 10-15 minutes. Open the cooker once the pressure is released. You will get the boiled rajma and chane, ready to cook. You can follow the same above recipe now for further cooking.
- Don’t throw the water of the chana/ rajma, instead use the same for coking. It enhances the taste and retains all the goodness of proteins in it.
- While you add all the ingredients in one pot, you can mash a few chhole / rajma and add them too along with the other ingredients. This will make the gravy thicker.
- If you don’t have ginger garlic paste, you can supplement it with either grated or roughly chopped ginger and garlic.
- If you don’t use onion and garlic and prefer Jain food, you can skip adding these. Increase the quantity of tomato in that case. Don’t overdo else tomato will leave its sourness in the gravy.
I hope you liked my easy peasy one-pot Rajma / Chickpeas recipe. Don’t forget to share your feedback.
Thanks and happy cooking.
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