150g Rajma seeds
500g tomatoes
50g onions
15g garlic
30g oil
20g sugar
Salt to taste

Tomato Sauce & Baked Beans

1. Soak the rajma seeds for 5 hours in water and pressure cook for 20 minutes in a cooker.
2. Heat oil in a pan, fry chopped onions and garlic for 2 minutes and add chili powder, ground tomato puree. Cook until the sauce thickens.
3. Now add rajma seeds to the sauce, cook for 5 minutes and remove from heat.
4. Serve hot with rice or bread slices.