Kashmiri Rajma

Rinse the soaked Rajma thoroughly and drain. Place the Rajma in a large pot or pressure cooker with 700g of Water and a pinch of Salt. Cook until the Rajma is tender but still holds its shape. If using a pressure cooker, cook for 6-8 whistles. Set aside, reserving the cooking liquid.

In a heavy-bottomed pan or kadai, heat the Ghee over medium heat. Once hot, add the Cumin seeds, Green cardamom, Black cardamom, Cloves, Cinnamon stick, and Bay leaf. Allow them to splutter and become fragrant, about 30 seconds.

Add the finely chopped Onion to the pan and sauté until it turns golden brown, stirring frequently.