Rajma masala makes appearance rarely in my kitchen, coz, the first time I blundered the recipe as the rajma dint get cooked. How much ever I pressure cook it, it remained same. Then this time, I bought it in local supermarket- fairprice, instead of Mustafa. It was more in red colour than deep dark red, that I bought in Mustafa. This one cooked perfect. So the key is to choose rajma that is redish in colour than the deep dark red rajma variety. Otherwise, this rajama masala is really tasty and creamy. I just made it like I make Dal Makhani. Aj also liked it very much. We had it with ghee smeared Roti, it was tasting heaven!.