Soak rajma overnight.

Drain and wash it well.

Transfer it to a pressure cooker with some water and a pinch of salt. Pressure cook it for 3-4 whistles. Keep aside and allow the steam to release of it's own.

Heat oil in a wok. Add cumin seeds. When they sizzle add chopped onion and fry till brown. Add red chilli powder and turmeric powder. Saute for few seconds. Add ginger garlic paste and saute till the raw smell disappears. Add chopped tomato, salt and 1 tsp chopped coriander leaves. Cook until tomato turns soft. Next add cumin powder, coriander powder, rajma masala powder and cook till the spices become fragrant and oil starts leaving the sides of the wok.

Now add in cooked rajma with it's stock or water in the cooker. Mix well and cook covered for 8-10 minutes or till it reaches the desired consistency.

Finally add garam masala powder and chopped coriander leaves. Cover and switch off the flame.

Serve warm plated with chawal (rice) at the centre and garnished with coriander leaves.