Add rajma to a large bowl and rinse them thrice. Soak them uncovered in 4 cups water for at least 6 hours to overnight. Discard the water and rinse them well.

Transfer them to a stovetop pressure cooker or instant pot. Pour 1½ cups water and pressure cook until soft, for 4 to 5 whistles. Or in the instant pot for 12 to 16 mins, depending on the age of rajma.

Once cooked they should be soft enough yet hold there shape. If you mash a rajma with your fingers it should get mashed easily.

Heat ghee or oil in a pot. Add cumin seeds and bay leaf. When they begin to sizzle add the onions and green chili.

Saute on a medium heat until golden. Stir in the ginger garlic and saute for a minute, until aromatic.

Pour the tomato puree & cook until the onion tomato mixture turns thick, for about 3 min.

Stir in the spices – red chili powder, garam masala, coriander powder, cumin powder and turmeric. Saute for 2 to 3 minutes, until the masala begins to smell aromatic.

Add the rajma along with the stock (rajma cooked water). Pour more hot water as required (about ½ to 1 cup, only as required) to make a gravy. (If using canned beans, drain the liquid from the can and rinse them before adding).

Mix well and simmer for 10 to 15 mins, until slightly thick. To make the gravy thick, if you want mash a tbsp of the rajma and add back.

Taste test and add more salt, ¼ teaspoon garam masala if required and crushed kasuri methi. Optionally you may stir in cream and garnish with coriander leaves and ginger juliennes.

Squeeze some lemon juice before serving. Serve rajma with chawal (rice).

Press Saute button and pour ghee to the steel insert. When the ghee melts, add cumin seeds, bay leaf, chopped onions, green chili and salt.

Saute for about 5 minutes stirring constantly to cook evenly until golden, about to caramelize but not burnt.

Add ginger garlic & saute for 30 seconds to 1 minute.

Add all the spice powders – chili powder, garam masala, turmeric, coriander powder and cumin powder.

Press cancel. Add rajma and pour 2 cups water. Deglaze to release any bits of food stuck at the bottom.

Place a trivet and keep the bowl of tomato puree over that. Secure the IP with the lid and pressure cook for 18 mins (for softer beans, if you prefer al dente – 16 mins).

When the pressure drops, open the IP. Rajma should super soft, yet hold shape. Pour the tomato puree and cook for 2 to 3 mins on saute mode. For a thicker consistency, mash some of the rajma. (If required pour about ½ to ¾ cup water to bring to a runny consistency.)

Taste test and add more salt, ¼ teaspoon garam masala, cream (optional) and crushed kasuri methi. Press cancel.

Garnish with coriander leaves and ginger juliennes. Serve rajma with chawal. Drizzle some lemon juice.