Rajma masala is one of my personal favorite recipe as this was the only thing I use to cook nicely when I didn't know much about cooking. Here Is how I do it.
Soak rajma for 4 hours. Make a thick paste of onion ginger garlic & whole spices[ cardamoms mace cinnamon cumin peppercorns cloves ] leaving bay leaf.Add little water if needed but should not be runny. Finally chop tomatoes.
Heat a pressure cooker. Add mustard oil & bring it to smoking point. add asafoetida and quickly add the masala paste.Mix well. let it cook on slow flame for 3-4 min. Add tpmatoes.
Add salt. Once the tomatoes are mushy add red chili powder. cook for 1 min then add dhania & haldi powder.Mix well. Cook until the masala starts leaving the sides.Keep stirring in between
Add soaked rajma. Mix well. Add 3 cups of water.Close the pressure cooker. Bring 1 whistle on high flame & 2 whistles on slow to medium flame. Switch off the flame. wait for pressure to release
Mix Garam masala powder. Serve hot with rice
Notes
Wash soaked rajma before adding it to the masala. Sometimes rajma leave its color.
If the masala is cooked on high flame it will give you a raw flavor in the dish. If you want to cook on high flame increase the quantity of oil.