Step-by-Step Instructions

1. 1.Pressure Cook Beans and Lentils

   In a pressure cooker, add the pre-soaked Rajma (kidney beans) and green moong dal. Add 3-4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of turmeric powder. Close the lid and pressure cook for 5-6 whistles on medium heat. Let the pressure release naturally.

2. 2.Prepare the Tempering Base

   Heat 2 tablespoons of cooking oil in a separate pan. Once hot, add 1 teaspoon of cumin seeds and let them splutter for about 10-15 seconds.

3. 3.Sauté Onions and Aromatics

   Add 2 finely chopped medium onions and 1 tablespoon of ginger-garlic paste to the pan. Sauté on medium heat, stirring occasionally, until the onions turn golden brown, which should take about 5-7 minutes.

4. 4.Add Tomatoes and Spices

   Add 2 finely chopped medium tomatoes to the pan. Cook until they soften and release their juices, approximately 3-4 minutes. Then, add 1-2 teaspoons of red chili powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, and 1/2 teaspoon of salt. Mix all the spices thoroughly with the tomato-onion mixture.

5. 5.Cook the Gravy

   Continue to cook the gravy mixture on medium-low heat for 8-10 minutes, stirring occasionally. Cook until the oil separates from the masala and the gravy thickens, indicating it's well cooked.

6. 6.Combine and Simmer

   Once the gravy is ready, carefully add the pressure-cooked Rajma and moong dal mixture (along with its cooking liquid) to the pan. Mix everything thoroughly. Bring the curry to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld and deepen.

7. 7.Garnish and Serve

   Transfer the hot Rajma Masala to a serving bowl. Garnish generously with fresh chopped coriander leaves, onion rings, and lemon wedges. Serve hot with steamed rice, jeera rice, or your favorite Indian bread like roti or naan.