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.
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Pressure-cook for another 6-7 steams, or simmer for over half an hour in covered pan.
Serve with kesar chawal.