Ingredients:

500 grams Rajma (not soaked overnight)
2 tablespoons oil
1 teaspoon red chilli powder
200 grams onions, sliced
200 grams tomatoes, chopped
salt

Preparation:

Pressure-cook rajma for 6-7 steams.
Heat oil, sauté chilli powder and onions; add tomatoes.
Purée to a fine paste and pour over cooked rajma. Add hot water to form desired quantity of gravy.
Pressure-cook for another 6-7 steams, or simmer for over half an hour in covered pan.

Serve with kesar chawal.