Soak the rajama overnight and cook in pressure cooker till tender

Grind onion ginger and garlic in a fine paste

Make puree of tomatoes

Heat oil in deep pan till smoky

Slow dowe the gas and add bay leaves and cumin seeds and asafoetida

Now add onion paste and fry till its light brown in color

Now add tomato puree and all the dry masala and cook the masala till it leaves oil

Add cooked rajama and mix well and close it with lid and cook it on low flame for few minutes

Off the gas and let the lid close

Take out the rajama in serving bowl and garnish it with chopped coriander leaves and serve it hot with roti or rice