In a large bowl soak 1 cup cups of rajma in enough water for 6-8 hours, preferably overnight.

In a pressure cooker add the rajma, 4.5 cups water, salt. Stir and cook on high for 1-2 whistle, then set the heat to medium and cook for another 10-15 minutes.

The rajma is done when you can easily press it between your fingers.

Heat 2 tablespoons of oil in a pan on medium heat, once the oil is hot add bay leaves,

, cardamom Saute for a minutes

Add finely chopped onions and cook for 2-3 minutes till translucent.

Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.

Once the ginger-garlic is done, add the fresh tomato puree and mix.

Cover the pan and let it cook for 10 minutes on medium heat. Stir once or twice in between.

After 10-12 minutes, the tomatoes are done when there's no raw smell.

Add the dry spices - cumin powder,

Rajma masala coriander powder and red chilli powder. Also add the salt and mix.

Cook the spices for 2 minutes or till oil starts oozing from the sides.

Add the cooked rajma and mix.

Add water to the curry,You can add 1/2 cup more water here.

Cover the pan and cook the rajma curry for 20 minutes on medium-low heat.

After 20 minutes, the curry will thicken, you can adjust the consistency to preference. Switch off the flame.

In a small pan,

, heat 1 tablespoon of ghee or oil. Once hot add ginger julienne and chopped green chilli.

Saute for 1-2 minutes till they turn light brown in colour.

Transfer tempering to the rajma masala. Also add chopped coriander leaves, crushed kasuri methi garam masala and mix.

Serve hot with rice