Pressure cook the rajma in 1 & 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside.
Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves. After it stops spluttering, switch off the flame and pour this tempering over the raita.
Garnish with coriander leaves and red chili flakes. Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any type of Indian bread.
