INGREDIENTS:-

1. 1 BOWL (250 ML)  SOAKED RAJMA
2. ONION 2
3. TOMATO 2
4. GREEN CHILLY 1-2
5. CORIENDER LEAVES
6. HALDI POWDER  1TSP
7. KASHMIRI RED CHILLY POWDER 1 TSP
8. CORIENDER POWDER 1 TSP
9. HING ¼ TSP
10. LEMON 1
11. OIL 1 -2 TSP
12. JEERA ½ TSP
13. GARLIC 5-6 CLOVES
14. SINDHAV  SALT (HIMALAYAN PINK SALT

RECIPE:-

1. CHOPPED ALL THE VEGETABLES  AND BOILED THE RAJMA IN COOKER WITH 4-5 WISTEL .
2.  MAKE PASTE OF GARLIC.
3. HEAT THE PAN AND ADD OIL
4. ADD JEERA AND HING
5. ADD GREN CHILLY
6. LOW THE FLAME AND ROAST  FOR ½ MINUT.
7. ADD ONION AND ROAST TILL IT BROWN
8. KEEP THE FLAME  SLOW BECAUSE WE ARE USING LESS OILL.
9. ADD TOMATO AND GARLIC PASTE AND ALL THE MASALA AND SALT.
10. ROAST IT FOR 5-7 MINUT OR TILL THE TOMATO GET SOFT .
11. ADD BOILED RAJMA
12. COOK IT FOR 5-7 MINUTS AND ADD LEMON JUICE AND CHOPPED CORRIENDER LEAVES .