Ingredients: - 2 cups Rajma soaked for 12 hours
- Onion
- Tomato
- 1 Bay Leaf (Tej patta)
- 1 stick Cinnamon (Dal chini)
- 3 pods cardamom (Badi elaichi)
- 1 tsp Ginger garlic paste
- Salt
- Dried mango powder (Amchur)
- Garam masala powder
Preparetion Method: - Pressure-cook the rajma for 15 minutes.
- Sauté tej patta, dal chini and elaichi in a little oil and add ginger garlic paste.
- Grind Onion and Tomato puree into a paste with turmeric powder, chilly powder, and coriander powder and fry it till oil separates.
- Mix this into cooked rajma.
- Add salt and dried mango powder, garam masala powder and simmer for 10 min.
- Serve hot with either rice, roti or parathas.
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