Wash and Soak rajma overnight in 2 & 1/2 bowl of water.
In the morning strain water from rajma and transfer it in a pressure cooker. Add salt, cardamom stick and 4 bowl of water and pressure cook till 15 minutes after first whistle on medium flame. Switch off the flame and let pressure releases automatically.
Heat oil in a wok. Add cumin seeds and when cumin seeds splutter put add asafoetida and saute for 30 seconds. Add chopped onion and cook for 7-8 minutes or till onion turn golden brown.
Add grated ginger, garlic and green chilli and saute for 2 minutes. Keep stirring.
Make a paste of tomatoes in mixer and add it in wok and saute for 5 minutes.
Now add all dry masale except kasuri methi and rajma masala. Mix well. Sauté for 5 minutes on low flame or till oil leaves the sides of wok.
Open the lid of cooker and transfer rajma in masala wok leaving stock in cooker. Mix rajma well with masala. Now add stock and mix and allow it to simmer on low flame till it turn thick and mixes well in masala.
Add kasuri methi and rajma masala and mix. Switch off the flame.
Serve hot with rice or jeera rice.
