Rajma masala with rice and green salad

Rinse the rajma beans for a couple of times in running water.

Soak the rajma beans in enough water overnight or for 8 to 9 hours.

Drain the water the next day.

Rinse the rajma beans again in fresh clean water and pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.

First two whistles on high flame and then lower the flame.

When pressure releases,pour the boiled Rajma in another vessel.

In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.

Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.

Now add the tomato puree and sauté for 5 minutes on medium flame.

Next add red chilli powder, and adjust the salt if required

Add boiled rajma and pour a cup of water. stir very well.

Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.

Once the pressure settles down on it's own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating.

If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.

Check the consistency. Add dry mango powder (optional) and garam masala powder.

Stir well and simmer the curry for about 5 minutes

Garnish with chopped cilantro

Do the plating as per your choice and serve rajma masala with some steamed rice or chapatis and green salad.