Punjabi Rajma Chawal

Drain the soaked rajma (kidney beans) and rinse them well under cold water.

In a pressure cooker, add the soaked rajma and 4 cups of water. Cook for about 15-20 minutes on medium heat after the first whistle until the beans are soft but intact. If using a pot, soak for longer and cook for about 1.5 hours.

While the rajma cooks, rinse the basmati rice under cold running water until clear. Soak rice for 20 minutes and drain.

Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Add asafoetida, finely chopped onions, and sauté until onions turn golden brown, about 8-10 minutes.

Add ginger and garlic paste, and green chili (if using). Sauté for 2-3 minutes until the raw smell disappears.

Add pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook this masala on medium heat until oil begins to separate, about 10-12 minutes.

Add the cooked rajma along with its cooking liquid to the pan. Add remaining 2 cups of water to adjust consistency to your preference.

Simmer the rajma gravy on low heat for 30-40 minutes, stirring occasionally to prevent sticking. Mash a few rajma beans gently with the back of a spoon to thicken the gravy.

In a separate pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Cook uncovered on medium heat until rice is tender but not mushy, about 12-15 minutes. Drain excess water and fluff with a fork.

Stir garam masala into the rajma gravy, cook for another 2 minutes, and remove from heat.

Serve the hot rajma gravy over steamed basmati rice. Garnish with fresh coriander leaves.