Rajma 1 cup
Big onion 2 no
Tomato 2 no
Ginger 1/2" piece
Garlic 1 full
Chilli powder 3 tsp
Dhania powder 2 tsp
Cloves 2 no
Cardamom 2 no
Bay leaf 1 no
Oil 5 tbsp
Salt to taste
Onion( cut into rings)
Fresh coriander leaves.
Rajma takes long time to cook. So soak in hot water previous night itself, if preparing this dish for breakfast.Good if soaked previous day afternoon itself.
Cook in pressure cooker till soft.
Grind onions with cinnamon, cloves, cardamom, ginger and garlic to a coarse paste. Don't add water.
Grate the tomatoes in the grater, discard the skin.
Heat oil in kadai add the bay leaf.Next add the onion paste and saute till the raw smell goes. Nonstick pan will be very useful for this.
Add tomato and cook till soft.When the oil leaves the sides of the pan, add chilli powder, dhania powder and salt. Can add a pinch of turmeric powder also.
Add enough water along with cooked rajma.Cook till the mixture comes to masala consistency.
Garnish with onion rings and chopped coriander leaves.Serve for rotis and poori.