First take rajma beans and wash them under running cold water till water runs clear.

Soak them in enough water for at least 8 hours or overnight.

Then drain soaked rajma and discard the soaking water.

When ready to make dinner/meal, first wash the basmati rice under running cold water till water runs clear.

Soak them in enough water for 15-20 minutes.

While rice is soaking, let’s prepare the rajma. Roughly chop onion, ginger, garlic, green chili and tomatoes.

Take them into the blender or grinder. Make smooth paste out of it. Keep it aside.

Heat the oil in a pressure cooker. Once hot add cumin seeds and let them sizzle.

Then add prepared paste.

As it starts cooking, it may bubble or splutter a lot, that you can partially cover it and continue cooking.

Cook till all the moisture or liquid is evaporated and you will have thick paste. Oil may starts to ooze out from the sides.

Now add salt, red chili powder, turmeric powder and coriander powder. Mix well and cook for a minute.

Now add soaked, drained rajma. Also add fresh 1 ¾ cups of water.

Mix well, so water and paste is well combined.

Cover the cooker with lid, put the weight on.

Cook for 5-6 whistles on medium heat.

After that turn off the stove heat, let the pressure go down by itself.

While it is pressure cooking, let’s make the rice.

Now drain the soaked rice, take that into the saucepan or patila. Add 2 cups of water, salt and lemon juice. Bring it to a boil on high heat.

Once it starts boiling, lower the heat to lowest possible, cover with lid.

Cook covered without disturbing on LOW heat for 17-18 minutes.

Then turn off the stove and let the rice rest for 10 minutes.

Now pressure has been released from the cooker. Open the lid.

Stir once and check the doneness of rajma beans. If should mash easily. If not cooked, you can again pressure cook it for some more time.

Also check the gravy consistency. If it is too liquidy then let it simmer for few minutes till you get desired consistency. If it is too thick, then add splash of water and simmer for 2 minutes.

Now add amchur powder and garam masala. Stir well.

Lastly add chopped coriander leaves. Mix well and rajma is ready.

Now back to the rice, after 10 minutes resting time, open the lid. Fluff up the rice using fork.

Serve rajma chawal as a meal or dinner