Cooking Steps
In a vessel, boil rajma in water and add 3 black cardamoms.
Keep a check and add salt while the rajma is boiling.
Once done, grind onions, garlic, ginger, red chilly powder, turmeric powder, cumin seeds, coriander seeds and garam masala, in a grinder.
Heat mustard oil in pan, add asofoetida, the ground masala, bay leaves and stir.
Once the oil starts to float on top of the masala, reduce the flame and add diced tomatoes. Cover the pan using a lid.
After the tomatoes are cooked, add whisked curd in portions.
Now, add only the boiled rajma to it. Ensure the stock is left for later. Mix the rajma with the masala well and allow it to blend in.
After cooking the rajma for 25-30 minutes on sim, add the leftover stock of the rajma and 3 tbsp tamarind water. Stir well.
Bring it to a boil, add a pinch of garam masala, stir well and cover with a lid.
Let it boil on sim for around 20-30 minutes.
Now, switch off the gas, pour it into a serving bowl and top it with a tbsp of ghee on it, to enhance its taste.