Soak Rajma overnight in water. Take enough water in pressure cooker and add a pinch of baking soda. Pressure cook for 4 whistles. Then lower the flame and let it cook for another 2 whistles. Once done drain the water and set aside.

Heat oil in a pan, add the ginger, garlic, onion an saute until brown. Add the tomatoes and cook till done. Now add the to a grinder along with a handful of cooked rajma. Grind this to a paste.

Heat oil in the cooker, add Rai, Jeera and when they splutter, add the ginger garlic paste. Once cooked add the ground paste and cook for another minute. Now add the turmeric, red chilli powder, garam masala, salt and the kasuri methi and mix well.

Now add the rajma and adjust the consistency by adding more water if required. Pressure cook for one whistle. Serve hot with rice.