Rajma Chawa

Ingredients:
Rajma (Red kidney beans)- 1 Cup
Onion-2 (Grind to make paste)
Tomatoes Pureed - 3 Nos
Ginger Chopped- 1 inch
Chopped green chilli- 1 No.
Garlic Chopped- 4 to 5
Cumin seeds-1 tbsp
Bay Leaf - 1 No.
Asafoetida/hing-2 pinch
Turmeric powder-1/2 tsp
Red chilli powder-1 tsp
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp (optional) I didn't add.
Ghee- 1 tbsp (optional)
Cooking oil-2 tbsp
Chopped coriander leaves
Salt to taste

Method:
1)Soak the rajma overnight and boil it with 1/2 tsp salt with whistles till nicely done but not mushy. Separate the water from boiled rajma (keep the boiled rajma water for further use).
2)Heat a pan, add cooking oil and let the oil heat properly.
3)Add hing, cumin seeds and bay leaf into the hot oil, fry it for few seconds.
4)Add grated ginger, garlic and chopped green Chilli and fry it for 30 seconds.
5)Add onion paste and fry it till light brown on medium flame.
6)Add tomato puree and then add Red Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder. Mix it well and cook it on low flame till there is no raw smell of masalas.
7)Fry the masala paste till oil is separated from the masala.Increase the flame to high and add rajma stock (boiled rajma water).
8)Add boiled Rajma into the pan.
9)Add more water if it is too thick but make sure not to make it watery.
10)Add salt to taste (I had already added salt while boiling rajma).
11)Cover the pan and cook it for 2-3 minutes on medium flame.
12)Add garam masala powder( Optional), chopped coriander leaves and Butter and turn off the flame.

Rajma is ready to be served with plain steam rice, jeera rice or pulao.