Soak 2 Cups Rajma in Tripe water over night or at least 6 Hours.
Take a Pressure cooker on Medium to High Heat.
Add Oil, Once the oil is heated add bay leaves,red chillies,Jeera and Hing.
Once the Jeera starts to crackle add Onions.
Cook Onions till they start to turn Translucent. About 2 to 3 minutes.
Add Ginger, Garlic and Green Chillies.
Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes.
Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes.
Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala.
Cook the whole mix for another 2 minutes.
Now add Water and Soaked Rajma.
Mix everything well.
Now Turn the flame to Medium Low flame and Close the pressure cooker Lid.
After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them
Add, Amchur, Garam Masala and Ghee.
Mix well. If the consistency of Rajma is not thick and it's runny then turn the flame to low, Mash some more Rajma and Cook for 5 minutes on low.
Serve hot.
