Wash and soak the Rajma for 8 hours or overnight.

I used the red variety of rajma. If you get the dark color variety, it will not get cooked easily.

In that case, soak it in water along with 2 pinches of baking soda. Next day discard the water.

Soaking in baking soda water, softens the rajma and helps in cooking easily. Since we are draining the water, it is safe for tummy as well.

Next day drain the water and add this to the pressure cooker.

Add 2cups of water to this.

Pressure cook for 3 whistles.

Keep it in simmer for 40 minutes. Yes the slow cooking helps the rajma to get a creamier texture.

After 40 minutes, bring the flame to medium and cook for 4 whistles.

Switch off the stove.

Once the pressure releases naturally, open the cooker and gently mash the rajma here and there to get little thickness.

Add the grated ginger and salt to this now. Mix well and let this boil for 2 minutes.

Switch off the flame.

In a pan add ghee and once it is hot add the red chili powder.

Switch off the flame in few seconds, do not let the chili powder burnt.

Mix well. Creamy Rajma is ready.

Serve with rice, roti or naan.

If you want you can add finely chopped coriander leaves or crushed kasoori methi.