Thanks! I'm glad you liked it. You can definitely add more masalas. Rajma is one dish that gets better with a more complex gravy. I just try to keep my recipes to the basic ones so people can make them easily. To make really awesome rajma, I also like to add some cinnamon and bay leaf (I like to experiment with some of individual spices that make up garam masala–cardamom, cloves…). I also did some digging about nutrition in the pressure cooker. While this isn't definitive…I did find one site that said all cooking methods cause nutrient loss, and pressure cookers don't cause more than the others. They also have a net nutritional benefit since the protein, fiber, and starch become more digestible, and certain minerals become more available. http://bit.ly/HrwKrv Thanks again for stopping by and hope you get to try some more of my recipes!

I think that this recipe tastes better when some Garam Masala is added with it. Correct?

I plan to follow up soon with a pressure cooker recipe. As I point out in my video–I think it comes out better. The secret to the pressure cooker recipe, is that you saute the spices, onions, tomatoes, garlic, chilies, and spices to create this amazing sauce. You then simmer it with pressure cooked beans. Stay tuned–that recipe will knock your socks off