Usually, you need to cook rajma for 5 whistles, and then let the
steam pressure go down completely before opening the lid. However,
sometimes, this cooking time may vary due to the characteristics of
local water, meaning hardness or softness of the water.
Recommended Next Step: To get answers to all your questions about this recipe, such as cooking method, tips and tricks, and best ways to serve it, go to "Restaurant Style Punjabi Rajma Masala - Kidney Bean Curry"