Wash rajma and soak in enough water for minimum 8 hours.
After 8 hours drain the water and rinse twice with fresh water.
Add soaked rajma, grated ginger, chili powder, salt, and cloves.
Add about 4 cups of water in the cooker and pressure cook on medium heat for about 5-6 whistles or till rajma become soft.
The cooking time depends on the quality of the rajma.
When pressure subsides, open the cooker and check the beans by gently pressing one with your fingers. If it crushes easily then its done,
else cook further for few more whistles (if you are using a pressure cooker), as even slightly undercooked or hard beans don't taste nice and you will not get that creamy texture.
Grind chopped tomatoes and green chilies to make a smooth paste.
Heat oil in a heavy bottom pan and add bayleaves, cumin, asafoetida.
When cumin start crackling add the pureed tomatoes and cook for 2 minutes.
Add turmeric powder, coriander powder, mango powder and cook till oil start separating from the tomato mixture.
Now add cooked rajma along with the water and mix.
Add some more water (about 1- 1.5 cup) to adjust the consistency of rajma masala according to your preference (If you want to serve rajma with rice then make it of medium consistency and if want to serve along chapati then make it slightly thicker).
Add 1.5 tbsp of butter and kasoori methi and simmer for 5-7 minutes.
Add garam masala, chopped coriander and 1 tbsp butter and let it come to a boil.
Serve Rajma masala with steamed rice, jeera rice, paratha or chapati. Enjoy this rajma recipe!
This Rajma recipe does not use any onion and garlics and the spice composition has been adjusted to compensate for lack of these two vegetables.