How should I cook rajma for the best results?

For the best texture and flavour, start by soaking the rajma overnight (8–10 hours). This helps reduce cooking time and ensures even cooking. After soaking, rinse thoroughly and pressure cook with fresh water, adding a bay leaf, a few seeds of black cardamom, and a small dalchini (cinnamon) stick, until the beans are soft and fully cooked (usually 4–6 whistles)

To build flavour, prepare a base with cumin, ginger, garlic, and a pinch of hing, then add tomatoes and spices before mixing in the cooked rajma. Let it simmer gently, allowing the beans to absorb the masala and the gravy to thicken naturally. This slow simmering brings out a rich, well-rounded taste with a smooth, creamy consistency.