To begin with wash and soak Rajma for atleast 8 hours. If you wish to prepare this for lunch next day, soak them previous night.
Next morning, pressure cook it with enough water and salt on high flame for 2 whistles, lower the flame and cook around 10 minutes or till they are done.
Meanwhile, in a thick bottom pan add oil, bay leaf, onions. Saute till pinkish brown.
Add minced ginger, garlic and chillies. Keep stirring constantly till the raw aroma of ginger garlic goes away.
Add chilli powder, dhania powder, salt, turmeric powder, rajma masala powder and garam masala.
Now add grated tomatoes and let it cook till oil seperates from masala.
The bright red oil will start to separate from the gravy. To this, add cooked Rajma along with water.
Keep cooking at high for a while and then on medium/low flame for 5 minutes.
In addition to that, with the help of ladle mash a table spoon of Rajma.
This will thicken the gravy. If required add water to adjust the gravy consistency.
Rajma is Ready, garnish with fresh coriander leaves and serve with jeera Rice/steamed Rice.