What to cook with rajma

Rajma fails in two ways: beans that stay hard, and gravy that stays thin. Both are solved rather than endured.

Hard beans mean salt or acid went in too early, or the beans are simply old. Thin gravy means nobody mashed a ladleful of beans against the side of the pot, which is the step that thickens it.

Worth knowing: Rajma is better the next day. Make it in advance on purpose.