1 cup Rajma (the pinkish ones and not the purple Kashmir ones) soaked overnight.
1 onion grated or chopped in chopper
1/2 a big tomato grated or pureed in chopper
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 tsp Turmeric
1 tsp cuming seeds / jeera
If you like you can add 1 tsp. ginger chopped
salt and red chili powder to taste
In a pressure cooker add 2 Tbsp. oil add jeera when it splutters add onion saute till onions turn brown. If using ginger add it. mix. Add all the dry Masalas-- haldi, red chili powder, coriander powder, garam masala. Mix. Add the tomato puree-mix cook till oil seprates. Add the soaked rajama (just remove them from water but do not throw away the water they have been soaked in) saute for 1/2 a minute. Now add the water they have been soaked in and some more (total water to be 2 glasses) mix .
Close the lid of pressure cooker. after the first whistle turn the gas low and cook for 20 minutes.
Once the cooker cools down open the lid. Now add salt, and if water is less add some more water. Put to cook again by mashing a bit so as to thicken the gravy. Cook further for 10 to 15 minutes. If water evaporates add some more. Lastly Garnish with chopped coriander.
Serve hot with rice.
Contributed by Rajul Sanghvi