1. Soak rajma in water for 10 hours or over night.
2. Boil for 20 to 25 min in pressure cooker with the same soaked water.
3. Do not throw the water after boiling too, we can use it for the gravy.
4. Grind onion and garlic into a smooth paste and keep it aside.
5. Pour 3 tsp of oil and 1 tsp of ghee in a pan and fry the onion garlic paste for a while.
6. Now add turmeric powder, chilly powder, coriander powder and salt to it and fry till the oil separates.
7. Reduce the flame and add finely chopped tomatoes to it and fry till it gets cooked.
8. Add boiled rajma and enough water and cook for ten more min.
9. Finally sprinkle coriander leaves.
10. Spicy rajma curry is ready to eat.
11. Serve it with plain rice or chapathi.

Recipe courtesy: 4th sense cooking