Soak the dried kidney beans overnight (if possible the previous night).

Clean the soaked rajma with enough water.

Heat up a pressure cooker.

Add rajma, salt, cloves, cardamom and sufficient water to cover the kidney beans.

Pressure cook upto 4 - 5 whistles or until you feel the smell of cooked kidney beans.

Remove from fire and keep aside.

Heat oil in a deep pan.

Splutter mustard seeds and cumin seeds.

Add red chillies and saute for a second.

Add curry leaves and onion.

Fry, until onions turn golden brown.

Add chilly powder and finely chopped tomatoes, until it starts to leave the sides of the pan.

Add the kidney beans mixture and boil for 10 mins.

Lightly mash a few beans to make the curry thick. 14) Garnish with fresh coriander leaves. ;- Serve with chappathis or rotis.

:- You may use canned whole peeled tomatoes instead of fresh to fasten your cooking process.