Rajma Chawal

Drain the soaked kidney beans and rinse them.

In a pressure cooker, add the beans with enough water to cover them. Cook for 4-5 whistles or until the beans are soft. Set aside.

Heat oil in a large pan or pressure cooker over medium heat.

Add cumin seeds and let them splutter.

Add the chopped onions and sauté until golden brown.

Add the ginger-garlic paste and green chillies. Cook for a minute.

Add the chopped tomatoes or tomato puree, and cook until the oil starts to separate from the mixture.

Stir in the turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Cook for a couple of minutes.

Add the cooked rajma (along with its cooking water) to the pan. Stir well.

Simmer on low heat for 10-15 minutes to let the flavours meld and the gravy thicken. Adjust the consistency with additional water if needed.

Add garam masala, mix well, and cook for another 2 minutes.

Garnish with fresh coriander leaves.

Rinse the basmati rice under cold water until the water runs clear.

In a pot or rice cooker, heat oil or ghee and add the bay leaf, cloves, and cardamom pods.

Add the rinsed rice and stir for a minute.

Add water and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.

Let the rice sit covered for a few minutes before fluffing with a fork.

Serve the hot Rajma with steamed rice, and enjoy with a side of yogurt or pickle if desired.