Rajma Curry

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.