Kashmiri Rajma

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Wash and soak rajma for at least 6-8 hours, overnight is preferred. Now add 3cups of water to it and put them in a pressure cooker. Add heeng, black cardamom, cloves, bayleaf, methi dana and salt. Cook till the rajma is soft. Remove and keep them aside.
For the rajma masala heat a kadai and add mustard oil. Once it starts to smoke, remove from heat and let it cool down a bit. Bring it back on heat and add shahi jeera. Once it crackles add onion, ginger and garlic paste together. Cook this till the colour of the onions start to brown. You can add some salt as well and cook the paste.

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Once browned add the tomato puree and cook till it leaves the oil.
Mix together curd, chilli powder, turmeric, saunf powder and coriander powder and once the oil oozes out of the masala add the curd. Cook on high heat till curd reduces and masal becomes thick.
Strain all of the rajma and retain its water. Just add the rajma and cook it for 5-7mins.

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Now add the water form the boiled rajma and adjust seasoning. Give a good boil and add water if required. Heat a fresh pan and pour ghee, once hot add it on top of the rajma and serve.
Kashmiri style rajma are neither very thick nor too runny. Serve hot with roti or rice.