Soak rajma overnight in a large bowl.

The next day, drain the water and rinse them.

Add rajma in the cooker along with bay leaf and salt. Add 2-3 cups of water.

Cook on high flame till the first whistle. Then cook on simmer for another 15 minutes.

Drain the water from rajma and keep it aside for using later in the recipe.

Heat oil in a pan and add cumin seeds along with asafoetida.

Add finely chopped onion and sauté till they become golden brown.

Add ginger paste and dry ginger powder.

Add tomato puree and cook for 5-8 minutes.

Now add whisked curd and keep stirring so that it doesn’t curdle.

Add Kashmiri chilli powder, coriander powder, slit green chilli, and salt to taste.

Now add 1/4th of the boiled rajma in a pan and mash them properly.

Add the rest of the rajma and the water in which rajma was boiled.

Mix well and cook for 15-20 minutes on a low flame.

Add the garam masala and cook for 5 more minutes.

Garnish with chopped coriander leaves.

Serve Kashmiri rajma with laccha paratha, tawa paratha, or steamed rice.