- Rajma – 1 cup
- Tomato – 2 Nos (medium size)
- Onion – 1 No
- Fresh ginger – a small piece
- Garlic flakes – 4 Nos
- Green chillies – 2
- Channa Masala Powder – 2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
Soak rajma in water over night or at least 6 hours. Wash well and put two cups of water and pressure cook for three whistles. Drain the excess water and keep aside.
Chop onion finely. Slit the green chillies lengthwise. Crush ginger and garlic to a coarse paste.
Cut the tomatoes into medium size pieces and grind to a fine puree.
In a kadai put the oil and when it is hot add mustard. When it pops up add chopped onion, green chillies and fry till onion turns transparent. Add crushed ginger and garlic and fry for a while. Add turmeric powder and channa masala powder, salt and stir well. Then add tomato puree and mix well. Cook in medium flame stiring now and then till the oil separates. Take out one tablespoon of cooked rajma and pound it or mash it nicely. Add to the tomato masala along with remaining rajma. Mix once again and add little water to make the gavy semi liquid. Cover with lid and cook on medium flame till it blends well and thick.
Note: I used MTR Channa Masala Powder. It is good. If you wish you can increase the quantity of channa masala for more spicy gravy.