Step-by-Step Instructions

1. 1.Boil the Rajma

   Add 1 cup of soaked kidney beans (rajma) to a pressure cooker. Pour in 3 cups of water and add 1/2 tsp of salt. Close the lid and cook for 6-7 whistles on medium heat. Let the pressure release naturally, then open the cooker.

2. 2.Prepare the Gravy Base

   Heat 2 tbsp of mustard oil in a pan. Add 1 tsp cumin seeds, 2-3 dried red chillies, and 2 bay leaves. Sauté for a few seconds until fragrant. Add 1 large chopped onion and cook until it turns golden brown.

3. 3.Add Spices and Tomato Paste

   Add 1 tbsp of garlic and green chilli paste, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1 tsp salt. Add 2-3 tbsp of water to prevent the spices from burning. Mix well and cook until the raw smell of spices disappears and oil starts to separate. Then, add 2 tbsp of tomato paste and cook for 2-3 minutes until the oil separates again.

4. 4.Combine with Boiled Rajma

   Pour the boiled rajma along with its cooking liquid into the pan with the gravy. Mix everything thoroughly. Cover the pan with a lid and let it simmer for 5-7 minutes, allowing the flavors to meld.

5. 5.Finish Rajma Gravy

   Remove the lid and stir in 2 tbsp of fresh chopped green coriander. Mix well and turn off the heat. The rajma gravy is ready.

6. 6.Prepare Cumin Rice

   Wash 1.5 cups of rice thoroughly. In a separate pressure cooker, heat 1 tbsp of ghee. Add 1 tsp cumin seeds, 2-3 cloves, and 2-3 green cardamoms. Sauté for a few seconds until fragrant. Add the washed rice and mix well.

7. 7.Cook the Rice

   Add 3 cups of water to the rice. Stir in 1 tbsp of chopped green coriander. Close the pressure cooker lid and cook for 2 whistles on medium heat. Let the pressure release naturally before opening the cooker. Fluff the rice gently with a fork.

8. 8.Serve Rajma Chawal

   Serve the fluffy cumin rice in a bowl. Top it with a generous portion of the hot rajma gravy. Garnish with fresh onion rings, cucumber slices, a slit green chilli, fresh coriander leaves, and a squeeze of lemon juice for a tangy finish.