Ingredients:

Rajma- 1 cup
Onion- 1
Tomato- 1
Tomato puree- 2 tbsp
Green chili- 1
Garlic- 2 to 3 cloves
Ginger - an inch
Red chili powder - 1 tsp
Turmeric Powder- 1/2 tsp
Coriander powder- 1 tsp
Vegetable oil- 3 tsp
Salt to taste
Coriander leaves

Method:

Soak rajma overnight. Pressure cook them for 20 minutes. While boiling add ½ of the salt required, 1 tsp baking soda and the tea leaves tied in a muslin cloth. Drain the water and allow them to cool. In a pan, heat oil. Add chopped onions and ginger. Fry them till golden brown in color. Add rajma and all other ingredients. Mix well. Add some water and cook for sometime. Serve hot with rice.