Pressure cook the rajma for five to six whistles. Allow to cool and drain the excess water completely

Heat 1tsp oil in a pan over medium flame fry coriander seed,red chillies and grind to a fine powder.

Heat the remaining oil and add jeera and the onions and fry until light brown

Add tomato,salt, turmeric powder and cook till tomatoes are mashes well.

Add cooked rajma, ground powder and mix well

Transfer to a serving bowl.serve