Rajma Gravy (राजमा)

Ingredients:
1/2 cup rajma (red kidney beans) soaked overnight
1 large onion, chopped
1-2 tomatoes, chopped
1/2 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp chilli powder
2 tsp tamarind, soaked for 1/2 an hour
salt as per taste
jaggery as per taste

For seasoning:
1 tsp oil
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1-2 bay leaves

Serving: 3-4 people

Cook Rajma in a pressure cooker along with little salt and 2-3 drops of oil. Cook it well (about 4-5 whistles). Do not overcook it as it will turn mushy. In a kadhai, heat oil and season with mustard seeds, cumin seeds, bay leaves, asafoetida and turmeric powder. Add ginger garlic paste and fry it well. Once it turns brown, add onion. Fry until onion turns golden brown. Add chopped tomatoes and let it cook for 2-3 minutes. Next add rajma, pulp from the soaked tamarind. Add garam masala, chilli powder, salt and jaggery. Let it simmer for 15-20 minutes. Serve with rice or chapati.