Rajma Gravy

Today, wanted to make the most tastiest Rajma Gravy. As always, the Rajma gravy is very usual in taste. Rather, the Rajma gravy has the similar kind of recipe all over.
Yet, let me try presenting the common recipe into a little more tastier one.

 Here, I soaked quarter cup Rajma seeds overnight.
The next day, I pressure cooked the Rajma dal along with salt, turmeric powder
and garam masala powder.
Next, I seasoned the jeera seeds in a tbsp oil and sauted sliced onions, tomatoes and
capsicum.
Set aside.
Grind onion, tomato, ginger & garlic together into a fine paste.
Pour this mixture in the same kadai.
Add little salt, red chilli powder, jeera powder 1 tsp each.
Allow to cook until the raw smell evades off.
At this juncture, I choose to add the cooked Rajma dal into this liquid mixture.







After some 5-7 mins, sprinkle crushed Kasthuri Methi leaves.
Garnish with the sauted onion & capsicum.
Some chopped coreander leaves will help for a good presentation.