Step 1
Soak the rajma in water overnight.
Step 2
In the morning, wash it thoroughly twice. Add baking soda to the pressure cooker and cook for 6 whistles.
Step 3
Place a pan (kadhai) on the stove over a low flame and add ghee and oil. Add jeera, cloves, cinnamon, bay leaf, and asafoetida.
Step 4
Add the chopped onions and cook well. Add the ginger, chili, and garlic paste; mix thoroughly and cook for 1 minute. Add the tomato puree.
Step 5
Mix well. Once the mixture begins to thicken, add turmeric powder, red chili powder, coriander-cumin powder, Punjabi masala, and salt; mix well and add water as needed.
Step 6
Remove the kidney beans (rajma) from the pressure cooker and drain the water. Add the beans to the pan, mix well, cover with a lid, and cook for a short while. Finally, stir in lemon juice, dried fenugreek leaves (kasuri methi), and fresh coriander leaves. The rajma is ready.
Step 7
Soak basmati rice in water for 30 minutes. And cook in a pressure cooker till 2 whistles blow. Chawal is ready.
Step 8
Serve the rajma with piping hot plain steamed rice and enjoy the meal. I have served it with onion rings (lachha pyaz), pickle, and roasted papad.
