No Oil Rajma in Pressure Cooker (Sunday wale Rajma chawal)

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Wash & soak the rajma overnight or at least for 4 hours. Roughly cut the tomatoes and make into a puree without any water and keep aside.
For the masala add roughly diced onions, ginger, garlic and green chillies in a mixer grinder. Grind without adding any water into a puree.

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Take a heavy bottom pressure cooker and put on medium heat. Add bay leaves, black cardamom and cumin and dry roast them till light brown. To this add the onion puree and cook without any oil. Make sure to stir and scrape the bottom. Browning of onion will take some time, once it gets darker in colour which could take 5-8 mins, add turmeric, chilli powder and coriander powder. Cook them for 30 seconds.

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Now add freshly pureed tomatoes and cook them for 5 mins. At this stage add teh soaked rajma without any water. Sprinkle salt and cook on high heat for 5-7 mins. Post that add water and mix it well. Place the cover and pressure cook on high heat till you get the first whistle from the cooker. Then lower the heat and let it cook for 3 whistles more. Then turn off the heat and let it sit unopened for 5 mins.

Release the steam and open the lid, turn back the heat on and simmer the rajma. If the rajma is not soft then pressure cook some more. Crush the kasoori methi leaves into coarse powder and sprinkle over rajma aling with garam masala and fresh coriander.
Cook till rajma thickens, check and adjust the seasoning and serve them hot with rice or roti.