When all the Pressure will be released open the lid and remove the small bags from the Rajma.Turn off the heat and keep aside the cooker to release the pressure itself. Put the cooker on high heat and wait for 6 to 7 whistles.Put this bag also inside the Cooker, add some salt and close the lid. Now take another Cloth and place the Tea Leaves at the middle and tie the 4 corners and make a bag in the same way you did for the Whole Spices bag.
Now take a very 6/6 inch cheese cloth and place the Whole spices at the middle of the cloth and tie the 4 corners of the cloth to make it a small bag, but make sure the spices should not come out from the bag and put the bag inside the Pressure Cooker.Take a Pressure cooker and add the overnight soaked Rajma into it, add 3 cups of water.North Indian people make this in almost every occasion. Rajma is made in the North side of India. The combination of Rajma and rice generally lists as a top favorite of North Indians. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. so here is the recipe which I made for my friend. And you know what- he just loved the dish. While one of my North Indian Family friend was coming to my place I decided to make this for him. I had this in a Roadside Dhaba, long yrs back. Otherwise the Rajma will not be the best in taste. The Rajma should be fresh, I mean it should not older than 6 months. But one more thing is important for a good delicious Rajma recipe is the main ingredient of the recipe, Rajma Or Red Kidney Beans. This curry goes best with Rice plate, like Jeera rice or Peas Polao. Slow cooking makes this rich and flavorful in taste. Red Kidney beans are soaked for overnight and cooked in a rich, thick creamy gravy on slow heat.