At first wash the rajma and add 2-3 cup water let them soak overnight. Then transfer in a pressure cooker. Add water than the level of rajma. Add 1/2 Tsp Salt and baking soda.
Cook for 4-5 whistles. In a grinder, jar adds tomatoes, ginger, garlic, big cardamom, green cardamom, cloves, black pepper for gravy.

Take a kadhai to add oil. Then add bay leaf and Cumin seeds and roast a little. Then add onion and cook till golden brown. Add Turmeric powder and Kashmiri Mirch powder and mix everything well. Add tomato puree and mix well. Cover the kadhai let it cook till masala releases oil. Then add coriander powder and garam masala powder and mix it well. Then add the only rajma not water in the gravy and mix everything well and let cook for 5-6 minutes.