- Rajma – 1 cup
- Tomato – 2 Nos
- Onion – 1 No
- Coriander seeds – 1 tablespoon
- Red Chillies – 4 Nos
- Turmeric Powder – 1/4 teaspoon
- Oil – 4 to 5 teaspoons
- Jeera – 1 teaspoon
- Salt – 1 teaspoon or as per taste
- Lemon juice or mango powder – 1 teaspoon
Soak Rajma in water for about 10 to 12 hours. Wash well and pressure cook for five to six whistles. Allow to cool. Drain the excess water completely.
Chop onion and tomato finely.
In a kadai put one teaspoon oil and fry the coriander seeds, red chillies. Cool it and grind to a fine powder.
In the same kadai, put the remaining oil and when it is hot add jeera. Then add chopped onion and fry for a while. Add tomato pieces along with a pinch of salt and turmeric powder and fry till tomatos mashed well. Add cooked rajma and stir well. Add the ground powder along with salt. Mix well and finally add lemon juice or mango powder and once again stir well.
Note: Instead of frying the coriander seeds and red chillies, you can use ready made coriander powder and red chilli powder also. A pinch of garam masala or chat masala can be added for masala taste.