Wash Rajma Properly, then soak them in water for 6-8 hours or overnight. But if you want to make them instantly, soak them in boiling water for 1 Hour.

Grind Tomatoes finely into purée in a mixer grinder.

Grind Onions, Ginger & Green Chillies finely into purée in a mixer grinder.

Then take a pressure cooker, add drained Rajma in it with 1 Teaspoon Salt, 1 Badi Elaichi, 1 Tej Patta, 1 Small Daal Chinni, 2-3 Laung, 4-5 Sabut Kaali Mirch & 2-3 Cups Water.

Now close the lid & give 1 whistle on high flame & 5-6 whistles on low flame.

Meanwhile, take a kadhai, 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 Kadhai, turn off the flame & let the oil cool down a bit.

Then add 1/2 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.

When they start sizzling, add finely grinded onion, Ginger & green chillies paste in it & cook them till they turn into golden brown in colour.

After 5-6 minutes, when they turn into golden brown in colour, add 1/4 Teaspoon Haldi Powder, 1 Teaspoon Dhaniya Powder, 1 Teaspoon Laal Mirch Powder in it & mix them properly.

After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.

Now after 6-7 minutes, when oil is completely released, open the pressure cooker lid & transfer boiled Rajma in Masala mixture & mix them properly.

Then add 1 Teaspoon Garam Masala & 1/2 Teaspoon Roasted Kasuri Methi in it mix them properly.

Now cook them for 5-6 minutes on low flame.

This is the special masala I use