Rinse 200 grams of Rajma (Kidney Beans) thoroughly and soak them in ample water overnight, or for at least 8 hours.
2
Drain the soaked Rajma (Kidney Beans) and pressure cook them with 10 grams of Salt and enough fresh water for 6-7 whistles, then simmer for 15 minutes until tender. Keep aside.
3
In a bowl, whisk 400 grams of Yogurt until smooth. Mix in 3 grams of Turmeric powder, 5 grams of Red chili powder, 8 grams of Coriander powder, 5 grams of Cumin powder, and 4 grams of Garam masala.
