Soak the rajma for 6 to 7 hours or overnight. Wash the rajma and pressure cook it with peppercorns, cloves, star anise, cinnamon and salt for 3 to 4 whistles

Meanwhile, chop the onion and tomato

Heat some oil in a pan and fry the chopped onion and tomato till soft and pulpy. Set aside to cool.

Once cooled, grind the onion and tomato mixture into a smooth paste. Set aside.

In the same pan, heat some more oil and add ginger garlic paste and saute till the raw smell has gone. Then add the onion and tomato paste and saute for 5 minutes.

Then add red chilli powder, coriander powder, turmeric and salt and cook till the oil separates.

Then add the boiled rajma along with the water. Mix well and cook on slow heat for sometime.

Then add garam masala and cook further on slow heat.