| 1. Wash and soak the rajma for 6-8 hours. Add salt, water and pressure cook till it's tender but whole. Drain, keep aside, reserve the cooking liquid too. Whisk the yoghurt till it's smooth and mix in the rice flour/paste. |
| 2. Take a heavy bottomed kadai. Heat 2 tbsp ghee, adding the whole spices except jeera. Once the spices puff up, add jeera and let it crackle followed by hing. Now take the vessel off the flame, add turmeric powder and youghurt. |
| 3. Mix gently and return the vessel to the flame. Keep stirring the yoghurt continuously, let it boil. Continue stirring it on a low to medium flame, once it starts thickening it will stick to the bottom and sides, scrape it off and add it back. |
| 4. Keep cooking the yoghurt till it starts browning, this will take about 30-40 mins. (You can sprinkle water to ensure it does not burn while frying.) |
| 5. Add methi powder, saunf powder and red chilli powder. Mix well, add the cooked rajma and some water. Adjust salt, cook till it's of desired consistency on a low flame. Sprinkle garam masala (optional) and a pinch of red chilli powder (optional). |
| 6. Cover the pan and cook on a low flame for 5 minutes. You will see specks of ghee on the surface when it's done. |
| 7. Serve with rice/bread of your choice. |