Soak 1 cup red rajma in water overnight (8 to 10) hours. Pressure cook the rajma with sonth and saunf powder, crushed cloves, shalgum/turnips (peeled, quartered and the sharp edges rounded) and salt in 5 cups of water. In a saucepan heat the oil/ghee, add the cumin seeds, when they sizzle add the grated ginger, hing and saute for a few seconds. Toss in the powders- red chili powder, amchur, coriander powder with 1/2 cup water. Simmer for few min and add the cooked rajma, sliced green chilies and continue to cook on low flame for 10 min. Sprinkle the garam masala, adjust the salt, and simmer until the oil floats on top (5 to 8 min). Garnish with chopped coriander leaves and serve with rice