For Rajma masala:

Firstly, in a pressure cooker, add rajma, bay leaf, cinnamon, cardamom and 4 cups of water. Keep on high flame for at least 4-5 whistles. Switch off the flame. Keep aside, don't open the lid now.

Heat a pan, add 1 tbsp oil. Add jeera, onion and saute for few seconds. Now add chopped tomatoes, pinch of salt, ginger and garlic paste. Saute for few seconds and cover with lid and allowed w to cook on medium flame until tomatoes are tender. Now switch off the flame. Keep for cooling, once cooled down, blend it into smooth paste.

Now in a same pan, add remaining oil, add kashmiri lal mirch, now add the blended puree and saute on medium flame, cover for 2 minutes until the oil is separater. Now add turmeric powder, salt, sugar, coriander powder and saute for few seconds. Add the boiled rajmas. Add 2 cups of water and keep on medium flame to cook.

After the rajmas are cooked, switch off the flame. Add ghee and garam masala, sprinkle some crushed kasuri methi.

Serve with Steam rice and salad.

For Steam rice: in a bowl add washed rice and required amout of water. Add green cardamoms. Keep for boiling for 10 minutes. Once rice is cooked, drain the water and serve hot.