Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and stir on a medium flame for a few seconds.
Add the onions and ginger-garlic paste and stir on a medium flame for 2 to 3 minutes.
Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander and mix well.
By Ria Samuel