Soak the beans overnight in tepid water or soak them for 2 hours in hot water.

drain beans and cook them in a pressure cooker with 2 cups of water on medium heat

The 3rd generation cookers [like futura] take about 12 minutes for the presoaked beans to cook. The regular whistling ones may take upto 20. Know your pressure cooker and act accordingly.

The beans would be soft to touch but not mushy when done.

Chop the onions fine .

Heat some oil,in a different pan , add the cumin seeds, add the onions and do the usual drill.. .. stir fry the onions in oil till brown, add the ginger garlic paste and cook.

Now Add the coriander powder, stir and cook.

Add the tomatoes , lower heat, cover and cook. about 3- 5 minutes

The tomatoes would be done, when you can see the oil separating .

Soak the methi leaves in water, drain and add this to the tomato mix.

let it cook for a min and then add the boiled beans along with the water in which it was boiled to this mix.

Add half of the chopped cilantro now .. cover and cook until the spice marries the beans

once you see the gravy thickening up, add the garam masala and cook some more.

I like a medium consistency gravy for Rajma, as you can see from the picture.

When you are ready to serve, heat the ghee in a pan, add the slit chillies and cook for 30 seconds. Sizzle the Rajma with this aromatic tadka and garnish with Cilantro.

Eat it with Roti, Naan or the best.. plain white rice and lemony onions.