Soak Rajma in Normal water overnight or for around 8 hours. I mostly soak it in the morning and then prepare as part of dinner.

Make paste of Onion and Tomatoes separately.

Pressure Cook Rajma along with ½ Tsp. of Salt, Turmeric Powder and a whole Tea Bag* in medium flame till 3-4 whistles come from the Pressure Cooker.

Remove the lid of the Cooker when the pressure drops completely and take boiled Rajma out of the Cooker.

Strain the water from Rajma.

I prefer to use the Pressure Cooker itself for further tempering and cooking however you can use a deep bottom pan for the same.

Heat Oil in the Pressure Cooker and temper the Oil with Whole Bay Leave, Whole dry Red Chilli, Whole Cinnamon, Cumin Seed and Asafoetida.

Add Onion paste and cook for 2-3 minutes in low flame.

Add Tomato paste, Ginger and Garlic paste and cook for around 2 minutes in low flame.

Add Cumin Powder, Coriander Powder, Kasuri Methi, Red Chilli Powder, Turmeric Powder, Sugar and Salt and cook until oil separates from the spice mixture.

Now add boiled Rajma and mix with the spices properly.

Add around 4 cups of water and place the lid of the cooker along with the weight and cook in medium low flame till 7-8 whistles comes from the cooker.

Switch the flame off and open the lid of the cooker when the pressure drops completely.

Add Ghee and Garam Masala and then cook in medium flame for 1 minutes.

Add water if required or if there is excess water in the cooker then cook for some more time to get desired consistency.

I prefer my Rajma Masala a bit runny and it goes superb with boiled rice..