Discard water from soaked Rajma. Transfer it to a pressure cooker. Add around 750ml water and some salt. You may add a pinch of soda if your Rajma is too old to cook easily. Close the lid and cook on medium to low heat till 5-10 whistles. Properly Cooked Rajma looks soft, a bit cracked and mushy. DO NOT DISCARD THE WATER REMAINING IN COOKED RAJMA. In a pan add oil and khada masala - dry red chillies, cloves, bay leaf and cinnamon stick. They will release it's aroma as the oil heats up slowly.
Add jeera at this point followed by ginger garlic paste. Fry the paste well till it changes colour slightly. Add onions and fry till they are translucent. Add tomatoes and fry till they are cooked.
Add Rajma along with the water. In a bowl take all the powder spices - chilli, turmeric, dhaniya jeera, garam masala. Add water in it and make a slurry. Add it in boiling Rajma.
Add a little water, if needed, to adjust consistency. Cover and cook till you get the desired consistency. Taste it to adjust spices and salt. It's ready if tastes all ok, the curry is thick enough and the oil is oozing on the top. Serve it hot with roti, rice and onion rings. You may want to drizzle some lemon juice at the time of eating for that extra tanginess.
