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["Wash rajma and soak in enough water for about 8 hours
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After 8 hours drain the water and rinse with fresh water.
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Add soaked rajma,grated ginger,chili powder,salt,and cloves.
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Add about 4 cups of water in the cooker and pressure cook on medium heat for about 5-6 whistles or till rajma become soft.
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The cooking time depends on the quality of the rajma", "When pressure subsided then open the cooker and check the bean by gently pressing with your fingers ,if it melts easily then its done,else cook further for few whistles as hard beans didnt taste good and you will not get that creamy texture.
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grind chopped tomatoes and green chilies to make a smooth paste.
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Heat oil in a heavy bottom pan and add bayleaves,cumin ,asafoetida/ when cumin start crackling add the puredd tomatoes
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when cumin start crackling add the puredd tomatoes and cook for 2 minutes.
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Add turmeric powder,coriander powder,mango powder and cook till oil start seperating from the tomato mixture.
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Now add cooked rajma along with the water and mix.
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Add some more water to adjust the consisitnecy of rajama masala according to your preference.( If you want to serve rajma with rice then make it medium thick and if want to serve along chapoati then make it slightly thicker)", "Add 1.5 tbsp of butter and kasoori methi and simmer for 5-7 minutes.
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Add garam masala ,chopped dcoriander and 1 tbsp butter and give a boil.
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Serve Rajma masala with steamed rice,paratha or chapati"]
