Rajma – 1 1/2 cups
Tomatoes, pureed – 3 big
Green chillies, crushed – 3 nos
Ginger, crushed – 1 inch piece
Dry roast and powdered
Green Cardamom – 1
Black cardamom – 3 nos
Cloves – 4 nos
Cinamon stick- 1 inch piece
Black pepper corns – 1/2 tsp
Coriander seeds- 3/4 tbsp
Cumin seeds – 1/2 tsp
Red chilli powder – 1/2 – 1 tsp
Wash and soak rajma overnight. Pressure cook rajma with 4 cups of water and salt for 6-7 whistles. Set aside 1/4 cup of cooked rajma for later use.
Dry roast green cardamom, black cardamom, cloves, cinnamon stick, black peppercorns and coriander seeds. Grind them in a mixer. Set aside the ground masala powder.
Heat oil in a pan. Splutter cumin seeds. When cumin seeds turn brown, add asafoetida, crushed green chillies and crushed ginger paste. Add the tomato puree and saute well on a low medium heat till the tomato mixture becomes thick and begins to leave oil. It will take about 10 to 15 minutes, Add red chilli powder and mix well.
Add cooked rajma along with water to the tomato mixture and mix well. Add ground masala powder and required salt. Cook the rajma on low medium heat . Add lightly mashed 1/4 cup of rajma, which is the set aside to the curry and mix well. Cook on low medium heat till the gravy thickens .
Turn off the flame and transfer to a serving bowl. Pour some ghee on top of curry before serving.