Rajma Chawal

Drain the soaked rajma and pressure cook with fresh water (enough to cover by 5 cm) and a pinch of salt for 6–8 whistles until completely tender. The beans should mash easily between your fingers. Reserve the cooking liquid.

Wash basmati rice and soak for 20 minutes. Cook with 1.5x water, salt, and a teaspoon of ghee until fluffy. Fluff with a fork and keep warm.

Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds and let them splutter. Add chopped onions and cook on medium heat for 12–15 minutes until deep golden brown — this is the foundation of the flavour.

Add ginger-garlic paste and cook for 3 minutes until the raw smell disappears.

Add chopped tomatoes and green chillies. Cook on medium heat for 10 minutes, mashing the tomatoes as they soften, until the masala is thick and oil separates.

Add turmeric, red chilli powder, coriander powder, and rajma masala. Stir well and cook the spices for 2 minutes.

Add the cooked rajma along with 200 ml of the reserved cooking liquid. Stir well to combine.

Simmer on medium-low heat for 15–20 minutes, stirring occasionally and lightly mashing some beans against the side of the pan to thicken the gravy naturally.

Add garam masala and adjust salt. The rajma should have a thick, rich gravy that coats the beans.

Garnish with fresh coriander leaves and serve hot over steamed basmati rice with a dollop of butter or ghee on top.