Rajma Chawal

Rinse the soaked Rajma thoroughly and drain. Transfer the Rajma to a pressure cooker with 1 liter of fresh water and 5 grams of Salt. Cook on high heat until the first whistle, then reduce heat to medium and cook for 25-30 minutes until the Rajma are tender. Allow the pressure to release naturally.

While the Rajma cooks, rinse the Basmati rice 2-3 times until the water runs clear. In a separate pot, add 600 ml of water, 5 grams of Salt, and the rinsed Basmati rice. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the water is absorbed and the Basmati rice is tender. Let it rest for 5 minutes, then fluff with a fork.

Heat Ghee in a large heavy-bottomed pan or kadai over medium heat. Add Cumin seeds and allow them to splutter.