Rajma Chawal

Wash and soak 1.5 cups rajma in water for 4-5 hours (or 2-3 hours in hot water if in a hurry).

Add soaked rajma to a pressure cooker with fresh water (1-1.5 inches above rajma) and a pinch of salt.

Pressure cook on high for 1 whistle (7-8 mins), then lower flame and cook for 2 more whistles (10-15 mins).

Let the cooker depressurize naturally, then check if rajma is cooked by pressing one.

Heat 6-7 tbsp oil in a pot and fry 3 sliced onions on medium flame until golden brown, stirring regularly.

Remove onions, drain excess oil using a sieve, and blend into a paste with a little water.

Heat 2-3 tbsp oil in a pot and add cumin seeds, bay leaves, cinnamon, and crushed black cardamom, then stir.

Add ginger-garlic-green chilli paste and saute for 1-2 minutes on medium flame.

Add turmeric and stir for 30 seconds.

Add tomato puree and salt, then add all dry spices: Kashmiri chilli, spicy chilli, coriander, cumin, and garam masala.

Add onion paste and cook masala for 10-12 minutes until oil separates, stirring continuously.

Add cooked rajma to the masala and bring to a boil on high flame.

Lower flame, cover, and simmer for 20-25 minutes, stirring occasionally.

Mash 5-10% of rajma using the back of a spoon to thicken the gravy and enhance texture.

Adjust salt, add roasted kasuri methi, homemade garam masala, and chopped coriander, then stir well.

Serve hot rajma with rice, chutney, sliced onions, and a dollop of hot ghee on top.

For the chutney:

Add all chutney ingredients to a mixer jar: mint, coriander, spring onion greens, onion, chillies, garlic, jaggery, tamarind, pomegranate powder, cumin, black salt, regular salt, ice cube, and a splash of water.

Grind into a coarse or fine paste as per preference.

Serve chutney on top of rajma chawal with onions and ghee.