Step 1

Soak 2 Cups Rajma in Triple water over night or at least 6 Hours.

Step 2

Take a Pressure cooker on Medium to High Heat.

Step 3

Add Oil , Once the oil is heated add Jeera and Hing.

Step 4

Once the Jeera starts to crackle add Onions.

Step 5

Cook Onions till they start to turn Translucent. About 2 to 3 minutes.

Step 6

Add Ginger, Garlic and Green Chillies.

Step 7

Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.

Step 8

Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.

Step 9

Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.

Step 10

Cook the whole mix for another 2 minutes.

Step 11

Now add Water and Soaked Rajma.

Step 12

Mix everything well.

Step 13

Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.

Step 14

Cook for 7 to 10 Whistles (7 Liter cooker, May need more whistles for smaller Cookers).

Step 15

After every other whistle shake the cooker a bit carefully so the Rajma Moves around in the cooker and dont stick to the bottom and Burn.

Step 16

After the whistles DO NOT OPEN THE COOKER. Let it depressurize on its own.

Step 17

After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them

Step 18

Add , Amchur, Garam Masala and Ghee.

Step 19

Mix well. If the consistency of Rajma is not thick and its runny then turn the flame to low , Mash some more Rajma and Cook for 5 minutes on low.

Step 20

Add Cilantro and Serve.