Soak rajma for 6 - 8 hours, then wash them properly and put them in the pressure cooker with some water and salt
Cover the lid and cook on high heat for one whistle, then make the flame low and cook for half an hour, when the pressure cooker completely cools down then open the lid, you can see the rajma is fully cooked
Meantime prepare the masala, heat oil in a pan, on low heat, add jeera, cloves and cinnamon stick, let them splutter, then add chopped onions, cook until becomes brown, then add ginger green chillies paste, red chilli powder and dhaniya powder, mix well, then add garlic paste
Mix well and add tomato puree, cook until all the moisture evaporates, then add ghee
Then add kasoitimethi, rajma masala and boiled rajma, mix well and simmer for 6 - 8 minutes
On the other side cook rice with enough water and salt, when completely cooked then strain out the extra water
In the end add chopped coriander, now arrange the rajma and chawal in a glass, first put some rice in the bottom and then put rajma masala
Prepare other glass also, now arrange the glasses in a serving platter, garnish with sliced onions and coriander leaves
