1. Soak 1 cup Kashmiri black bean/rajma soaked in water over night (8 to 10) hours.

2. Pressure cook the black beans with sonth and saunf powder and salt in 5 cups of water.

3. In a saucepan heat the oil/ghee, add the cumin seeds, when they sizzle add the onions, hing and sauté till the onions turn translucent.

4. Lower the heat and add the ginger paste sauté for a few seconds then add the garlic past and sauté until the raw smell disappears.

5. Add the ground tomatoes and sliced green chilies and cook until the oil floats on top(5 to 8 min).

6. Toss in the chili powder, coriander powder and add 1/4 cup of water (use the water in which rajma was cooked) and cook for couple of min, add the cooked rajma, garam masala powder and adjust the salt, simmer for another 5 to 7 min.


Garnish with chopped coriander leaves and serve with rice.


25 min apart from cooking the rajma