Wash the Rajma or red kidney beans well under running tap water & soak them in enough water for overnight or for 8 hours!
Switch on the Instant Pot. Add the soaked Rajma along with water into the pot.
Place the Instant Pot Trivet & place a steel bowl or any heat resistance glass/ceramic bowl on the trivet.
Add the rice, water & ghee. Close the Instant pot lid. Set the Valve to SEALING. Press the PRESSURE COOK button & set it to HIGH. Set the time for 7 mins.
After 7 mins when the IP (Instant pot) starts to beep DO NOT do a quick pressure release. Wait for 10 mins & then release the rest of the pressure.
Open the lid, check the rice, at this stage the rice will be nice, soft, fluffy & well cooked.
Take out the trivet along with the rice pot carefully. Keep aside.
The red kidney beans at this stage will be semi-done. Strain the beans & store the water. We will use them later in the gravy.
Next, Press the CANCEL button of your IP & then press the SAUTE button. Set it on HIGH.
Add oil, when the oil becomes hot add the whole cumin seeds or jeera, bay leaves, the chilies & the asafoetida or hing and allow them to sizzle for a few seconds.
Now, add the ginger paste & saute well until the raw smell completely disappears, If you find the heat too much to handle than bring down the heat to NORMAL.
Next, add the tomato puree & mix well.
Add the masalas like turmeric powder, cumin powder, coriander powder, paprika powder, red chili powder, salt and saute well until oil oozes out.
Next, add the diluted tomato puree, mix everything well & then, add the semi-done rajma. Mix everything well.
Add the chopped coriander leaves, kasturi methi & garam masala powder. Mix & saute well with the red kidney beans. Add the stored rajma boiled water. Mix everything well.
Press the CANCEL button & then, press the PRESSURE COOK button & set it to HIGH. Set the time for 30 minutes.
When the IP starts to beep, do a QUICK pressure release. Open the lid & adjust the consistency of the gravy according to your preference. If you prefer thicker gravy simmer on SAUTE for few mins & if you prefer thinner gravy add a little more water if need be. We prefer our rajma masala semi-thin.