Ingredients Rajma - 1 bowl Ghee - 2 tsp Cinnamon Stick - 1 Cumin Seeds - 1 tsp Bay Leaf - 1 Red Chillies - 2 Cardamom - 2 Diced Onions - 1 bowl Ginger & Garlic Paste - 1 tsp Tomato Pulp - 1 bowl Turmeric Powder - 1 tsp Coriander Powder - 1tsp Kashmiri Lal Mirch - 1 tsp Salt Per Taste Garam Masala - 1tsp Coriander Leaves - 2 strand Rice - 250 g Instruction 1. To begin, soak rajma overnight and then boil it until it becomes soft and mushy. 2. Next, in a pan, heat ghee and add cinnamon stick, jeera seeds, bay leaf, red chilies, and cardamom. 3. Add chopped onions and wait until they turn slightly brown, then incorporate ginger-garlic paste. 4. Add tomato pulp and cook until the oil separates. Add turmeric powder, salt, coriander powder, Kashmiri Lal Mirch powder, and cumin powder. Mix the ingredients well. 5. Subsequently, add the boiled rajma and let it simmer. 6. Meanwhile, in a pressure cooker, combine rice and water, and cook until it whistles four times. 7. Additionally...