Ingredients:

• 250 gm- pink Rajma
• 2 – medium sized onions, finely chopped
• 3 – green chillies, finely chopped
• 8 Cloves – garlic, crushed
• 3 – green cardamoms, peeled and coarsely ground
• 1 – black cardamom, peeled and coarsely ground
• 3 – Cloves
• 1 stick – Cinnamon
• 2 – Bay Leaves
• 1 tsp – Ghee
• 2 tbsp – Ghee
• 3 – medium sized Tomatoes (made into puree)
• 1 tsp – Ginger paste
• 1 tsp – Red Chilli powder
• Sufficient water – to boil the Rajma
• Coriander leaves – a few sprigs, to garnish
• Salt.

Method:

1. Wash and soak the rajma in sufficient water overnight.
2. In a pressure cooker boil the rajma along with water, onions, green chillies, garlic, cardamoms, cloves, cinnamon, bay leaves, 1 tsp ghee and salt.
3. After one whistle, simmer for 30 minutes or till the rajma is done. Keep aside.
4. In a small kadai, lightly heat 2 tbsp ghee.
5. Add the tomato puree and ginger paste.
6. Saute on a low flame for 8 to 10 minutes.
7. Add red chilli powder and some salt.
8. Saute till oil separates.
9. Add the tomato mixture to the boiled rajma and mix well.
10. Add some water according to the consistency required.
11. Simmer for 8 to 10 minutes.
12. Garnish with coriander leaves.
13. Serve.

Recipe courtesy of Nishika Panchal