Firstly soak rajma in water overnight for 12 hrs, wash it, strain it, keep aside. Take a pressure cooker, add rajma, salt & 5 cup water, place the lid, give 8 whistles on high flame, lower the flame, cook it for 10 minutes. Turn off the flame, allow it to depressurise naturally, open the lid after 1 minute, check it, cook it for more time if not properly cooked. Transfer it to a bowl.

Fry eggs in 2 tbsp oil till light brown, keep aside.

Take a pan, add oil, heat it. In goes onion, kaju, green chilli, garlic & ginger, stir fry it until light brown, allow it to cool down, grind it to a fine paste with lil water.

In goes salt, haldi powder, kashmiri red chilli powder & dhania powder, mix it well, sprinkle lil water, stir fry it until oil has oozed out.

Mix dahi & fresh cream, add in the masala, stir it, cook it covered on low flame until oil has surfaced.

Now add rajma, increase the flame, mix it well. Add in 1 cup water if required, mix it well. Give a boil, cook it covered on low flame for 3 minutes.

Open the lid, add eggs, mix it well. Lower the flame, cover it with the lid, cook it for 2 minutes. Turn off the flame, open the lid after 10 minutes.