• RAjma-Shalgam •
(Serves 6)

2 cups rajma
1 kg shalgam/turnip
2 litres water
2 tablespoons sauf/fennel powder
½ teaspoon saunth/ginger powder
3 moti elaichi/black cardamom, crushed
3 tablespoons sarson/mustard oil
2 elaichi, crushed
1 tablespoon jeera/cumin
4-5 laung/cloves, crushed
¼ teaspoon hing/asfoetida


Wash and soak rajma overnight.
Cut each shalgum into 4 pieces.
Pressure cook on high flame rajma, shalgum, salt, 2 litres water, saunf, saunth, elaichi and 2 tablespoons unheated oil. Do not open.

Heat remaining 1 tablespoon oil and sauté elaichi, jeera, laung and hing on low flame stirring continuously for ½ minute.
Open cooker. Add sautéd items along with a little more water if required, and boil for another 6-7 minutes.

Serve with boiled rice.