Rajma Chawal (Combo)

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Method

1. 1Rinse 200 g of dried red kidney beans (rajma) under cold water until the water runs clear. Soak them in 1.5 L of water for at least 6 hours or overnight.
2. 2Drain and rinse the soaked rajma. Place them in a pressure cooker with 1.5 L of fresh water, 1 piece of cinnamon (3 cm), 2 green cardamom pods, 1 bay leaf, and 1 tsp of cumin seeds.
3. 3Bring to a boil over high heat, then reduce to medium and cook for 15 minutes with the lid on. Remove from heat and let the pressure release naturally.
4. 4While the rajma cooks, wash 200 g of basmati rice under cold water until the water runs clear. Soak it in 200 ml of water for 20 minutes.
5. 5After the rajma has cooled slightly, drain the excess water. Return the rajma to the cooker and add 1 tbsp of oil, 1 tsp of garam masala, 1 tsp of red chili powder, 1 tsp of turmeric, and 1 tsp of salt. Mix well.
6. 6Add the soaked rice to the rajma along with 400 ml of water. Stir gently to combine. Bring to a simmer over medium heat.
7. 7Cover the pot with a tight-fitting lid and cook on low heat for 15 minutes, or until the rice is fully cooked and the water is absorbed.
8. 8Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff gently with a fork before serving.
9. 9Serve hot with a side of raw onion slices, lemon wedges, and a small bowl of plain yogurt (optional, not vegan).