Rajma – 1 cup
Tomato – 2 small
Onion –1 big ( chopped into thin 1 inch pieces )
Red chilly – 2
Red chilly powder – 1 tbsp
Turmeric powder – ½ tsp
Coriander powder – ¾ tsp
Asafoetida ( Hing ) powder – ½ tsp
Garam masala powder – ½ tsp
Ginger – Garlic paste – 2 tsp
Bay leaf – 1
Cumin ( Jeera ) – ½ tsp
Salt – To taste
Butter – 2 tbsp or Oil – 2 tsp
Lemon juice – 1 tbsp
Coriander leaves – little ( finely chopped )
Wash and soak rajma overnight . Pressure cook until soft . ( Do not drain the water. It is to be added while cooking ) .
Prepare a fine paste of tomato + red chilly . Keep aside .
Heat butter or oil in a thick bottomed kadai . Add jeera , bayleaf , asafoetida and allow to crackle . Add onion pieces and saute till golden browned . Add ginger-garlic paste and fry. Add the ground paste to it and cook until oil seperates .
Add turmeric powder , coriander powder , red chilly powder , garam masala powder and salt . Mix evenly. Add 1 cup of water and cook covered for 3 minutes . Add cooked rajma alongwith the stock. Mix evenly . Cook on low flame for 5 minutes . When masala gets thick consistency , remove kadai from flame .
Add lemon juice and mix evenly .
Garnish with chopped coriander leaves .Serve hot with chapatis / naan / white rice .