Ingredients:
1 cup rajma
2 tablespoons oil
1 teaspoon cumin
1 bay leaf
2 cardamoms
2 cloves
3 tomatoes pureed
1 teaspoon chilli powder
1 tablespoon coriander powder
½ teaspoon turmeric powder
Salt to taste
3 cups water

For tempering:

1 tablespoon oil
1 teaspoon cumin
1 teaspoon kasuri methi
½ teaspoon garam masala
2 tablespoons chopped coriander

Preparation:

Soak rajma overnight. Drain. Add 2 cups of water and pressure cook on a medium flame for 6 whistles.

Heat oil, add cumin, bay leaf, cardamom and cloves.

Add tomato puree, chilli, coriander and turmeric powders. Add salt and sauté on a high flame for 2 minutes and then reduce the flame till the oil separates.

Add rajma with the liquid and one more cup of water. Mix well. Let it simmer till the gravy thickens.

Tempering the rajma: heat oil and add cumin. Sauté, then add kasuri methi and garam masala and pour over hot rajma.Garnish with coriander.

Serve with steamed rice or khichdi.