For the Rajma:

• 250 gram kidney beans (rajma), soaked overnight
• 3 cups water
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 6-7 garlic
• 1 inch  ginger
• 4 medium  tomatoes, pureed
• 2-3 green chilies, slit
• half teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• half teaspoon garam masala
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon milk cream
• 1 tej patta
• 2 dried red chilly
• 4-5 kaali mirch
• 1 Cardamom( hari elaichi)

For the Rice:

• 250 gram  rice
• 2 cups water
• 1 teaspoon oil or ghee
• Salt to taste
• 1 green hari elaichi(cardamom)
• half tablespoon jeera
• 4-5 black pepper (kaali mirch)
• 2 long

Instructions:

1. Prepare the Rajma:

2. • Drain and rinse the soaked kidney beans.
   • In a pressure cooker, add the kidney beans and 3 cups of water.1 tablespoon salt ,add 4-5 kaali mirch 1 tablespoon oil in  Pressure cook for 15-20 minutes or until the beans are soft. Let the pressure release naturally.
   • Heat oil in a kadhai  over medium heat.
   • Add tej patta or 2 sukhi lal mirch.
   • Add cumin seeds and let them splutter.
   • Add the chopped onions and sauté until golden brown.
   • Add tomatoes to a blender, along with garlic , ginger, turmeric powder ,dried red chilli , and corinader seeds  and blend them into a paste.
   • Add the tomato puree and cook until the oil starts to separate from the mixture. Add salt to taste.
   • Add the cooked kidney beans(Rajma) along with their cooking liquid. Stir well and simmer for 15-20 minutes to allow the flavors to blend.
   • Garnish with chopped coriander leaves.

3. Prepare the Rice:

   • Rinse the rice under cold water until the water runs clear.
   • Heat 1 tablespoon oil in large pot over medium heat.
   • Add 1 tej patta.
   • Add half tablespoon jeera
   • Add 4-5 black pepper (kali mirch )
   • Add 2 long
   • Salt to taste
   • Add soked rice in a pot and add 2 cup of water cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed. Fluff the rice with a fork.

4. Serve:

   • Serve the hot rajma over a bed of steamed  rice.
   • Enjoy your delicious Rajma Chawal!

This hearty and comforting dish is perfect for a cozy meal. Adjust the spices to your taste and enjoy this classic North Indian favorite!