Wash Rajma properly, then soak them in water for 6-8 hours or overnight, but if you want instantly soak them in boiling water for 1 hour.

Chop Onions, Ginger, Green Chillies, Dhaniya Leaves very-very finely.

Grate Tomatoes finely into purée in a grater.

Now take a pressure cooker, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.

When smoke starts coming out of cooker, turn off the flame & let the oil cool down a bit.

Now add all Khade Masale & 1 Pinch Hing in it & let them sizzle.

When they start sizzling, add finely chopped onions, ginger & green chillies in it & roast them till they turn into golden brown in colour.

After 4-5 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder in it & roast it for 1 Minute.

After 1 minute, add finely grated tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.

After 5-6 minutes, when oil is completely released, add 3 Teaspoon Dhaniya Powder, 1 Teaspoon Laal Mirch Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 2-3 minutes.

After 2-3 minutes, add soaked Rajma pieces in it & mix them properly.

Then close the lid & give 3-4 whistles on medium flame.

After some time, open the lid & add 1 Small Cube Butter, 1 Teaspoon Roasted Kasuri Methi, 1/2 Teaspoon Garam Masala & finely chopped dhaniya leaves in it & mix them properly.