Soak raajma overnight or 10 hours in 4 cup os water.
In morning add baking soda and cook for one whistle on slow flame.
Meanwhile soak rice for 30 minutes.
After 30 minutes add 2 cup of water and cook untill they absorve all the water.
Strain them so that steam can release.
After releasing the pressure check that rajma are cooked. If they are not cooked properly, then again cook for 1 whistle.
Now grind the tomatoes and green chillis and make a smooth paste.
Heat oil in a pan and crackle cumin seeds. Now add asafotida and rest of the spices. Roast them well
Add tomato Paste and roast it well untill it starts to release the oil. Add salt and mix well. Now add the rajma and cook for 1 boil on low flame.
Turn off the gas and take out one boil raajma to let them a little cool.
Take a bowl abd place a glass in center of the bowl.
Fill the space with rice and gently press them with spoon. Keep it aside for 30 minutes so that they can set.
Carefully remove the glass and flip the rice on a plate. Fill the inside gap with rajma. And garnish with mint leaves.