In a pressure cooker add a pinch of salt to the overnight soaked rajma (red kidney beans), add 1.5 cups water and boil them until 3-4 whistles (about 15-20 minutes).
Meanwhile to prepare the masala, heat ghee in a pan.
Saute cumin seeds for a minute, add coarse ground Ginger Garlic to it, continue to saute until fragrant.
Add chopped onions and stir well until brown. Now add turmeric powder, red chilli powder, dhania powder (dried coriander seeds powder) and lastly Garam masala. Mix well.
Saute for 2-3 minutes. Add tomatoes, mix well and saute till they start leaving their oil.
Meanwhile, drain the rajma and reserve the water.
In the pan, add the boiled Rajma to the prepared masala and saute for 2-3 minutes.
Add the reserved water as per the consistency required for your gravy, mix well and simmer on medium flame for about 3 minutes.
Garnish with coriander leaves. Add a pinch of garam masala (in case you want it to be bit more spicy).