Wash and soak Rajma Beans in water for at least 5-6 hrs or overnight.
After soaking time, drain water from the beans transfer beans to a pressure cooker add 4-5 cups of water, switch on the flame and let the water come to boil, remove the froth that accumulates on the top.
Add bay leaf, cinnamon stick, salt, let it boil for 5 minutes , close the lid and cook for 15-20 minutes. on medium and another 10 minutes on low flame.
Once the pressure in the cooker goes down, check whether the beans are cooked or not.cooked bean is soft when pressed between thumb and index finger.
Meanwhile when the beans are cooking, prepare the masala for gravy.
Grind together finely chopped onions, ginger, garlic and green chilies to a fine paste. Puree tomatoes separately
In a non-stick pan, add the 1-2 Tbsp of oil, when oil is hot enough, add cumin seeds, once the leaves crackle add onion paste and cook till it turns light brown and the raw smell of the onions, ginger and garlic goes away.
Add tomatoes and cook for 3-4 minutes, add garam masala, red chilli powder, mix and cook for another 3-4 minutes.
Take some cooked beans, add to the masala, mash and mix with it. Add the mashed beans and masala to rest of cooked beans and mix nicely. Adjust the consistency of water as per your requirement. Cook the rajma gravy for another 5-10 minutes so that the masala nicely blends with the beans.
Garnish with finely chopped fresh coriander/cilantro leaves and serve with rice or bread of your choice.