Dahi Rajma / Rajma Raita

Pressure cook the rajma in 1 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside.

Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves.

After it stops spluttering, switch off the flame & pour this tempering over the raita.

Garnish with coriander leaves & red chilli flakes. Serve with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.