– Wash the rajma thoroughly
– Soak it in enough water for 8–10 hours or overnight
Step 2 : Cooking the Rajma
– Pressure cook the soaked rajma with fresh water and salt
– Cook until the beans are soft and can be mashed easily
Step 3: Preparing the Gravy
– Heat oil or ghee in a pan and add cumin seeds
– Add chopped onions and sauté until golden brown
– Add ginger-garlic paste and tomato puree
– Add spices and cook until oil starts separating from the masala
Step 5: Cooking the Rice
– Wash the rice until the water runs clear
– Cook with water until grains are soft and separate
Step 4: Final Cooking
– Add the cooked rajma along with its water
– Simmer on low heat for 15–20 minutes
– Add garam masala and fresh coriander leaves