Wash the rajma and soak in enough water for 6-8 hours.
Drain the water and add the rajma in a pressure cooker along with 3 cups of water, 2 teaspoon salt, fennel seed powder, dry ginger powder, cloves and cinnamon.
Pressure cook until rajma is nicely cooked and softened.
Remove the pressure cooker from heat and keep aside.
Heat mustard oil in a pan.
Once the oil is hot, add cumin seeds, and hing and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Add ginger paste and fry until onions are nicely browned.
Now add yogurt and cook for 2-3 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder and fry until oil starts to separate from the sides of the pan.
Add the cooked rajma along with the water in which it was boiled in the pan.
Mash a few rajma pieces with the back of a ladle.
Add salt to taste.
Cook for 10-12 minutes on low heat.
Add garam masala and fresh coriander and mix well.
Serve hot with steamed rice or saffron rice.
Notes
You can also skip tomato and add curd whisked with maida in this recipe.