Soak the rajma overnight. In the morning drain the water and in a pressure cooker add it along with double the amount of water. Cook for 5 whistles. Keep aside.

In a cooker add oil. Add bay leaf and hing. Add the pureed onions garlic and ginger. Cook till onions become slightly pink.

Add in the tomato puree. Add rajma masala, salt, red chilli powder and some water. Cook till water evaporates.

Add boiled rajma and mix well. Add the desired amount of water. Close the cooker and cook for 4 whistles again. Remove from heat and let cool.