Soak rajma overnight for atleast 8 hours. Drain the water for better digestion.

Pressure cook the kidney beans (rajma) for 15 to 20 mintes until they turn out soft (or use canned).

Heat oil in a pan. Add cumin and hing. let it splutter.

Sauté onion, then ginger-garlic in the pan.

Add tomato into it and cook until soft.

Add spices and rajma. Simmer 5 minutes.

Cook brown rice separately.

Serve rajma over brown rice and garnish