Cook the rajma with five cups of water under pressure till the pressure is released five times (five whistles), or completely cooked and soft.
Heat the oil in a deep pan; add the bay leaves and onions and sauté till golden brown. Add the ginger and garlic and continue to sauté for one minute.
Add the chilli powder, coriander powder, turmeric powder and cumin powder and sauté for a while. Add the tomatoes and salt and cook till soft and pulpy and the oil separates.
Add the rajma with the cooking liquid and mix well. Cook over low heat for fifteen minutes, stirring occasionally. Add the garam masala powder and cook for five minutes.
Garnish with coriander leaves and serve hot with steamed rice.