Thoroughly wash rajma (beans) to remove any dirt and debris. Soak them in water for 6-8 hours or overnight.
Drain water and transfer socked beans into 2-3 litre pressure cooker 1 1/4 cup water with salt.
And close the lid and pressure cooker over medium flame until it turn soft after 4-5 whistles turn off flame and let the release pressure naturally. Open and check the softness of beans if it looks soft then heat two table spoon oil in a pan or kadai in medium flame when oil is medium hot.

Add 1 small piece of Bay leaf,one inch long piece of cinnamon, half spoon cumin seeds,saute for 30 seconds. Add chopped onion saute until onions turns translucent. Now add ginger garlic paste and one green chilli
Saute for one or two minutes.

Add chopped tomatoes and salt. Saute until tomatoes turn soft, it will take 3 to 4 minutes. Add red chilli and garam masala mix well and saute for a minute

Now add boil kidney beans and mix well add one cup water and mix well mashed some beans with backside of spoon to thickness the gravy and improve taste do not cook very thick gravy now taste salt and serve with rice and salad.