Steps to make Rajma Masala

1. Wash and Soak 200 grams of Rajma overnight or for 6 hours, this helps in reducing the cooking time
2. Add 1 tablespoon of oil
3. Add 1/4 teaspoon of turmeric
4. I added 2 cups of water to cook this quantity
5. Pressure cook the Rajma for 8 minutes  after first whistle
6. Next you need to cut 6 tomatoes, 3 onions and 1 in ginger, 
7. Make it into a purée and keep aside
8. Take 5 tablespoons of oil, after it is hot add 1 bay leaf
9. Add the tomato, onion and ginger gravy, be careful it splashes
10. Add 1 teaspoon sugar and salt per taste and mix
11. The oil needs to separate or move away from the edges
12. Next add 1 tablespoon garam masala
13. Next add 1 teaspoon of coriander powder
14. Next add 1.5 teaspoons of chilli powder, I’ve used Tata Sampann, it packs a punch
15. Next add 1 teaspoon of Kashmiri chilli powder, this adds colour
16. Next add 1/4 teaspoon of Turmeric
17. Next add 1 teaspoon of Aamchur or Raw Mango powder
18. Mix and then cover with the lid for 2 minutes
19. Next add the pressure cooked Rajma
20. I would suggest keeping the cooked water in case you want to make the gravy thinner
21. Stir all the ingredients well
22. Cover with the lid and let it simmer for 5-6 minutes
23. Add 1 tablespoon of cut coriander while it is cooking
24. The dish is ready to serve
25. Garnish it with lots more fresh coriander
26. Enjoy with either Roti or Rice, I had it with roti