Soak the rajma (kidney beans) for 6 hours. Then boil in a pressure cooker with water and salt. After that make a puree with green dhaniya leaves and two tomatoes. Heat some ghee in a pan. Add a little bit of heeng and jeera. After the jeera has sputtered and browned, put one or two chopped onions. When the onions turn pink, put haldi powder and the chopped tomatoes. After that, put the rajma and a little bit of garam masala. Cook in a pressure cooker.