Step-by-Step Instructions

1. 1.Soak and Boil Rajma

   Soak 1 cup of rajma (kidney beans) overnight. The next day, pour water into a pressure cooker and add the soaked rajma. Close the lid and boil until tender (approximately 30-40 minutes after the first whistle).

2. 2.Prepare the Gravy Base

   Heat 2-3 tablespoons of cooking oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Then add 1-2 medium chopped onions and sauté until translucent. Add 2 medium chopped tomatoes and cook until they soften and the oil starts to separate.

3. 3.Add Spices to Gravy

   Add 1 teaspoon of salt, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, 1.5 teaspoons of coriander powder, and 0.5 teaspoon of garam masala to the pan. Mix well and cook the spices for 2-3 minutes until fragrant and the oil separates from the masala.

4. 4.Combine Rajma with Gravy

   Pour the boiled rajma from the pressure cooker into the prepared gravy. Stir well to combine and let it simmer for 10-15 minutes, allowing the flavors to meld.

5. 5.Add Boiled Potatoes (Optional)

   Boil 2 medium potatoes, peel, and chop them. Season with a pinch of salt and red chili powder. Add these seasoned potatoes to the simmering rajma and mix gently.

6. 6.Prepare Rotis and Rice

   While the rajma is simmering, prepare dough using wheat flour and water for rotis. Cook 1 cup of rice separately. Then, roll out and cook rotis on a hot tawa until golden brown spots appear on both sides.

7. 7.Serve the Meal

   Serve the hot rajma with fluffy rice, freshly made rotis, and sliced onions.