1 1/2 cups Rajma, soaked overnight
Salt to taste
3 tbsps oil
2 bay leaves
2 medium onions, grated
1 inch piece ginger, chopped
6-8 cloves garlic, chopped
3 medium tomatoes, pureed
1 tbsp coriander powder
1 tsp cumin powder
2 tsps red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Method:
Pressure cook rajma with five cups of water and salt till totally cooked and soft.
Heat oil in a deep pan. Add bay leaves and onion (grated).
Add ginger and garlic and continue to sauté till the mixture turns golden.
Add tomato puree, mix and continue to cook.
Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala.
Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder.
Lower the heat and simmer for about 15-20 minutes on low heat.
Serve hot with steamed rice
