Step 1
Soak the Rajma overnight in enough water. Drain and rinse thoroughly the next day.
Step 2
Pressure cook the Rajma with 3 cups of water and a pinch of salt for 5–6 whistles or until soft.
Step 3
Heat oil in a large pan. Add cumin seeds and bay leaf. Let them splutter.
Step 4
Add chopped onions and sauté until golden brown.
Step 5
Add crushed garlic and ginger. Cook for 2 minutes until fragrant.
Step 6
Now add chopped tomatoes. Cook until they become soft and oil separates from the mixture.
Step 7
Add turmeric powder, coriander powder, red chili powder, and salt. Cook for another 3–4 minutes.
Step 8
Add the cooked Rajma along with its water. Stir and let it simmer uncovered for 20–25 minutes on low flame.
Step 9
Stir in garam masala and cook for 5 more minutes for flavors to blend well.
Step 10
Garnish with chopped coriander leaves and serve hot with steamed rice or jeera rice.
