Soak the Rajma overnight

Wash and drain the water it was soaked in and transfer to a pressure cooker. Add 3 cups of water and place on heat (uncovered)

Chop one onion and add it into the pressure cooker.

Also add 6 black peppper corns + 3 cloves + 1 inch cinnamon + 3 Green Cardamom into the pressure cooker and close it.

Cook for 20 minutes after the first whistle.

In the meantime, chop 2 ripe red tomatoes and 5 green chillies and grind to a fine paste without adding any water.

Heat 4 tbsp oil in a large frying pan. Add 1 bay leaf and 1 tsp cumin.

Add the tomato chilli paste to the oil and fry until the oil separates.

Add 1 tbsp of beaten (stirred) yogurt + 1 tbsp tomato ketchup + 1 tsp red chilli powder + 1 tbsp coriander powder +  1 tsp garam masala and cook + stir until the colour is uniform.

By now the Rajma should have cooked and the pressure in the cooker should have come down.

Using a slotted spoon, remove the Rajma from the cooker and add it to the pan. Leave the water behind for now.

Add salt and stir for a couple of minutes.

Add the remaining water from the cooker and boil until the oil separates out.

Serve with roti / rice.