Soak rajma overnight. Pressure cook it with salt to taste. Keep them separate

In a pan; fry onions till golden brown: add tomato puree little. Then add all the masalas 1 tsp each and haldi for colour

Stir fry and add the masala till it leaves the oil. Then add rajma with it's water. Then add ground moti elaichi and cloves. Get it to a boil and serve with rice.