Drain the water from the rajma, wash and keep aside.
Heat the oil in a pressure cooker and add the cumin seeds and cinnamon.
When seeds crackle, add onions & saute on medium flame till they turn translucent, stirring continuously.
Add the ginger and green chillies and saute for a few more minutes.
Add the rajma, turmeric powder, corinader powder, salt and 3 cups of water, mixed well and pressure cook for 4 to 5 whistles.
Allow the steam to escape before opening the lid.
Add the dry mango and black salt, mix well and simmer for a few more minutes, stirring once in between.
Serve hot garnished with coriander and ginger juliens.
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what is the calorie content at each serving
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