Soak the rajma in water for 5-6 hours, pressure cook till done, in just sufficient water adding a little salt bay leaf and keep aside
Cook the rice in salted water adding a bay leaf and 1 cinnamon stick, drain when just done, stir in a teaspoon of butter, remove the cinnamon stick and keep aside
Make a powder of 1 stick of cinnamon, cloves and peppercorns and keep aside
Heat 2 teaspoons of oil and 1 tablespoon of butter on a low flame in a non-stick deep pan, immediately add the sausages cut into rings saute for a while and add the chopped green part of the spring onion, cubed capsicum and saute again for a few minutes
Mix in the drained cooked rice, taste for seasonings and keep aside
Heat the remaining oil in a non-stick kadhai, add ajwain, sliced spring onion (mostly the white part), finely chopped garlic and saute for a few minutes
Add the red chili powder, and the cloves, cinnamon and peppercorns powder, give a stir and mix in the tomato puree
Add the cooked rajma, keep stirring till most of the moisture is reduced
Adjust the seasoning
Grease a big glass deep dish that is flat bottomed, place half of the rajma mixture at the bottom
Sprinkle 1/3rd of the grated cheese evenly on this
Make a layer of half of the cooked rice, capsicum, spring greens and sausages mixture
Make a layer of the remaining rajma mixture
Sprinkle 1/3rd of the grated cheese evenly on the rajma
The last layer would again be of the rice mixture, followed by the remaining grated cheese
Dot with butter and heat in a microwave for 5-7 minutes till nicely hot
Serve with crispy wafers and a tall glass of fresh lime juice