Wash rice and soak for 2 hours, than cook. Soak rajma for 6-8 hours. For gravy churn tomato, ginger, chilli in a smooth paste.

In a pan add oil heat and add jeera, cardamom, bay leaf, turmeric, red chilli. Add puree, add soaked rajma, salt, garam masala, kasuri methi.

Add 1/2 cup water. Make 4 whistle. Make flame slow for 10-15 minutes. Rajma is ready. Serve hot.