Crockpot/Slow Cooker Rajmah

Easy as 1-2-3…..CROCKPOT RAJMAH
No Pre-soak, No Pressure-cook…simple 3 step process to delicious creamy Rajmah with melt in the mouth beans!
Oh how I love this simple device! 🙂

Method:
Wash and drain 1 1/2 cup dry Rajmah beans. Transfer to crockpot along with 5 cups water, 1/2 tsp turmeric and salt to taste.
Cover and cook on high setting, overnight…around 7-8 hours.
They should become fork tender soft by then.

Next morning… make basic onion, tomato, ginger masala with a tsp of cumin seeds spluttered in some oil. You can also add a couple of cloves of garlic if you like. Add red chilli powder (I add about 1 tsp) to the masala, according to taste.

Add about 1/2 cup of the masala to the boiled beans.

Also add a tbsp of freshly chopped dhania..

Stir to mix.

Cover n cook for another 1/2 hour on high to let flavors infuse! Sprinkle a pinch of garam masala as a finishing touch. Serve hot with white rice/brown rice and boondi raita…yum yum!