Put soaked Rajma with 2 cups of water, a pinch of salt and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
Heat the oil in a deep non-stick pan and add cumin seeds.
When the seeds crackle, add whole garam masalas. Sauté for 15 seconds.

Then add chopped onions and sauté on a medium flame until translucent. Now add ginger, garlic, green chilli and cook for 5 minutes on the medium-low flame.
Add coriander powder, turmeric, rajma masala, salt, tomato puree and cook until masala leaves oil.
Take 1/2 cup of boiled Rajmas on a plate. Gently mash them with a potato masher.
Now add mashed boiled Rajmas in a prepared masala and cook for 3 minutes on the medium-low flame.

Now add mashed rajma masala back in a cooker with the remaining boiled Rajma and mix them well. Close the lid and cook Rajma for 2-5 minutes on high flame.
After 5 minutes switch off the gas and allow the steam to escape before opening the lid.
Now add 1 tbsp of ghee and garnished with coriander. Serve with plain white rice.