Rajma Chawal Bowl

Method

1. 1Pressure cook rajma with 4 cups water, a bay leaf and salt for 6 whistles; reserve liquid.
2. 2Cook rice with 2.5 cups water on low covered 12 minutes; rest off heat 8 minutes.
3. 3Heat oil, crackle cumin, brown onion 10 minutes deep golden.
4. 4Add ginger-garlic, fry 1 minute. Stir in tomato puree, turmeric, chilli, coriander powder; cook till oil separates.
5. 5Add rajma with 2 cups of cooking liquid; mash a quarter of the beans for body. Gently bubble 15 minutes.
6. 6Finish with garam masala and methi. Spoon over hot rice, with a wedge of lemon and pickled onion.