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.
   
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.
   
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.
   
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.
   

Mix with hot steamed rice and enjoy rajma chawal!

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.