Now add turmeric powder, coriander powder, chilly powder and cumin powder and mix everything well.
Add soaked rajma to this mixture and saute for some time.
Add some water and salt cover the lid and take 5-6 whistles.
When the pressure is out open the pressure cooker and let rajma masala cook for couple of minutes.
Add extra water to adjust the consistency of gravy. Boil for couple of minutes.
Rajam masala is ready.
Garnish rajma masala with chopped coriander leaves, green chillies and little lemon juice.
Serve rajma mnasala hot with naan, chapati or rice.
Notes
1. Always soak Rajma for 6-8 hours before cooking so that it can be cooked faster. 2. If you do not want to use garlic you can only use ginger. 3.Rather than boiling Rajma separately and then putting it in prepared masala I like to pressure cook Rajma with all the masala this gives Rajma more taste. 4. Serve hot with rice or any chapati or paratha.
Recipe by Foods And Flavors at https://foodsandflavorsbyshilpi.com/?p=334