Boil rajma or pressure cook until soft and fully cooked. Heat oil, add bay leaves and onion and sauté till onions are golden brown. Add ginger and garlic and sauté for a minute. Add red chilli powder, coriander powder, turmeric powder and cumin powder. Stir and add tomatoes.
Sauté till tomatoes are cooked and the oil leaves the masala. Add boiled rajma and salt and cook on low heat for fifteen minutes. Add garam masala powder and cook for five minutes. Garnish with chopped coriander leaves and serve hot with steamed rice.
Note: In my mother’s house, Mothi (rajma)-Chawal has always been a Sunday lunch treat, week after week, month after month, year after year…!