Rajma Chawal

Instructions

1. 1

   Drain the soaked kidney beans and rinse under cold water. Add them to a pressure cooker with 5 cups of fresh water and 0.5 tsp salt. Cook on high pressure for 20 minutes (or 6 whistles). The beans should be completely soft and mashable between your fingers. Reserve 1 cup of the cooking liquid and set aside.

2. 2

   Rinse the basmati rice in cold water 3 to 4 times until the water runs clear. Soak for 20 minutes, then drain. Add the rice to a pot with 2.5 cups of water and 0.5 tsp salt. Bring to a boil over high heat, then reduce to the lowest heat, cover tightly, and cook for 12 minutes. Turn off heat and let steam, covered, for 5 more minutes. Fluff gently with a fork.

3. 3

   Heat the oil in a heavy-bottomed pot or kadai over medium-high heat. Once hot, add the cumin seeds, dried red chilies, and bay leaf. Let them sizzle for 30 seconds until fragrant.

4. 4

   Add the finely chopped onions to the pot and cook, stirring frequently, for 12 to 14 minutes over medium heat until deep golden brown. Do not rush this step — properly caramelized onions are the foundation of the gravy.

5. 5

   Add the grated ginger and minced garlic to the onions and cook, stirring constantly, for 2 minutes until the raw smell disappears and the mixture turns slightly golden.

6. 6

   Add the chopped tomatoes along with the coriander powder, cumin powder, Kashmiri chili powder, and turmeric. Stir well and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the tomatoes break down completely and the oil begins to separate from the masala.