How to make:-<\/p>\n
Rinse and soak the rajma in enough water overnight or for 8 to 9 hours.\u00a0<\/span><\/p>\n Drain the water and add the soaked rajma in a presser cooker with water and salt. Pressure cook for 20 minutes on a medium flame.\u00a0<\/span><\/p>\n Don\u2019t lift the whistle and let the heat\/steam of pressure cooker be inside the cooker, till it realises all by itself.\u00a0<\/span><\/p>\n Once you open the pressure cooker, check on the doneness of Red Bean (rajma).\u00a0<\/span><\/p>\n When done, keep the rajma back on the medium flame with the lid open and continue cooking for next 10 \u2013 15 minutes.\u00a0<\/span><\/p>\n Dry roast all the ingredients mentioned in the masala above and when its cool, grind it in a mixer grinder.<\/p>\n In a wok add some oil, and add grated onions. Cook till it gets light brown in colour and adds ginger garlic paste. Add in the tomatoes and cook till it released the oil.\u00a0<\/span><\/p>\n Add in the powdered dry roasted masala. Add dry Kashmiri chilly powder and add this cooked masala to the rajma kept on the flame. Mix well and cook for next 5 \u2013 7 minutes. Serve it hot with cooked white rice and enjoy.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\n