Method:

1. Soak rajma in water overnight or atleast for 8 hrs. Drain and discard the water. Pressure cook with enough water for 4-5 whistles,dont drain water…Set aside.Puree the tomatoes without adding water.
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2. Keep the tomato paste aside.Heat a pressure cooker with oil – add the items listed under ‘to temper’ let it splutter then add ginger saute for for a second then add onions and fry till translucent.
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3. Then add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few mins, simmer and cook.
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4. Add rajma along with cooked water and pressure cook on medium high flame for just 1 whistle.Once pressure releases,give a quick stir then garnish with coriander leaves and switch off.Add cooked rice and give a quick stir.
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Mix with hot steamed rice and enjoy rajma chawal!
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My Notes:

• In the orginal recipe I referred it is said to pressure cook rajma along with gravy with no prior cooking of rajma. But I preferred this way as I felt pressure cooking for 5 whistles along with the gravy will make the gravy to loose its flavour and texture.If your rajma variety cooks faster within just 2-3 whistles then you can follow the method mentioned in orginal recipe itself.
• You can have the gray with rotis or phulkas too, tastes great!
• The curry should be semi thick only then it hold together well with steamed rice.
• Pressure cooking at the last stage is optional but gives a nice blend of rajma with the curry.
• Adjust spice level according to your taste.

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