Punjabi Rajma Masala

Rinse the soaked Rajma thoroughly and drain. Pressure cook the Rajma with 700 grams of Water and 5 grams of Salt for 20-25 minutes or until very tender. Reserve the cooking liquid.

Heat Ghee in a heavy-bottomed pan or pot over medium heat. Add Cumin seeds and let them splutter.

Add the chopped Onions and sauté until they turn golden brown, stirring frequently.