Wash rajma thoroughly in running water. Soak in water overnight.
Transfer it in a pressure cooker and cook for 5 minutes after first whistle. Switch off the flame. Let pressure releases automatically.
In the meanwhile, heat oil in a karahi and put cumin seeds and when cumin seeds splutter put grinded chilli ginger tomato paste and cook till oil leaves the karahi.
Now add curd, salt, red chilli powder, turmeric powder, garam masala and rajma masala and mix well and cook on low flame for 5 minutes or till it's mix well.
Now transfer rajma in this masala and cook on low flame till it is done. May take 6-8 minutes. Garnish it with coriander leaves.
Wash and rinse rice and Soak in water for 10 minutes. Now transfer it in a karahi. Add double quantity of water and put salt to taste and cook on low flame till done.
Serve rajma and rice in lunch garnished with salad.
