Wash and soak kidney beans (rajma) in 2 cups of water overnight.

Drain the soaking water. Transfer the kidney beans to a pressure cooker and add 2 cups of water to cover them by about 2 inches.

Place the cooker on high flame, close the lid and cook the beans until 3-4 whistles.

Turn off the flame and let the steam release from the cooker.

Transfer the beans and cooking water into a bowl and set aside.

Grind the ginger, garlic, onions and green chillies in a grinder and set aside.

Grind the tomatoes and keep them aside.

Heat the cooker on high heat.

Add mustard oil to the cooker.

Wait until the oil begins to smoke, turn off the fire and allow the oil to cool.

Heat the oil in the cooker for a minute.

Once hot, add asafoetida, black cardamom, cinnamon stick and bay leaf and let them sizzle for a few seconds.

Add ground onion paste and cook for 3-4 minutes until golden brown.

Add kashmiri red chilli powder and cook for another 2-3 minutes until it releases oil.

Add the tomato paste and cook for 3-4 minutes.

Add coriander powder, turmeric, red chilli powder (if using), rajma masala, and salt. Mix and cook for another minute until oil starts to leave the sides of the cooker.

Add only the boiled kidney beans to the cooker. Mix and combine and cook for 2-3 minutes.

Now add the remaining cooked water of the boiled beans to the cooker along with 1 cup water and add kasuri methi and bring to a boil.

Close the lid of the pressure cooker and cook for it to whistle. Lower the heat and cook for about 8-10 minutes.

Once the pressure is released, open the lid, check the seasoning, add gram masala and chopped coriander, and mix.

Let it rest for a few minutes.

Serve hot with rice, roti, or naan.