Pressure cook the soaked rajma in 2 cups water, tea bags, salt, bay leaves, cinnamon, cardamoms and cloves. (You can also use a Bouquet Garni / Spice Potli instead) for 8-10 minutes on a low flame after the first whistle.
Open the lid when it cools down. Discard the whole spices and the tea bags.
Heat oil in a pan & temper with carom seeds, asafoetida, green chilies,
ginger and garlic. Saute for few seconds.
Add all the dry spices & saute for a few seconds.
Now add the boiled rajma and simmer till it turns slightly thick.
Mash it with a potato masher.
Add the tamarind water & simmer till you get the desired consistency.
When done, switch off the flame and garnish with coriander.
Serve with naan, kulcha, tandoori roti, poori, bhatura, paratha, chapati, plain rice or jeera rice.
