Ingredients:

• Rajma 1 cup
• Medium size Onions 4
• Medium size Tomatoes 3
• Red chilly powder 1 tsp
• Garam Masala powder 1 tsp
• Turmeric powder 1/2 tsp
• Ginger Garlic paste 1 tsp
• Green chilly paste 1 tsp
• Oil 2 Tbsn
• Milk 1.5 cup
• Salt to taste
• Corriander leaves to garnish

Method:

1. Soak rajma in boiled water for about 45 minutes. Pressure cook rajma with salt, red chilli powder, garam masala powder, turmeric powder and salt till done.
2. In a karahi take oil, fry onions till they turn golden brown, add finely chopped tomatoes and let it cook. Keep aside.
3. When cool, grind this onion and tomato mixture to smooth paste.
4. Add this paste to the cooked rajma with the green chilly paste, ginger- garlic paste and milk.
5. Simmer it to about 15 minutes.
6. Garnish it with lots of corriander leaves. Serve with chappatis and pooris.

Recipe courtesy of Vanka Sarita