Rajma (kidney beans) with jeera (cumin) rice

Ingredients:
For the jeera rice
Basmati rice - 2 cups
Ghee - 1 tbsp
Cumin seeds - 1 tsp
Salt - 1 tsp or to taste
Water - 3 cups

For the rajma
Kidney beans - 1 cup
Ghee - 1 tbsp
Oil - 2 tbsp
Black cardamom pods, gently crushed - 2-3
Green cardamom pods - 4
Black peppercorns - 8-10
Bay leaf - 1
Onion, halved, grated coarsely, and drained - 1 large
Sugar - 1 tsp (optional)
Ginger, grated - 1" piece
Green chilies, chopped coarsely - 1 large or 2 small
Cilantro stem and root, finely chopped - 1/2 to 1 cup
Tomatoes, puréed - 3 medium-large
Red chili powder - 1 tsp
Turmeric powder - 1tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Salt - 1 1/2 tsp or to taste

Jaggery - 2 tsp (optional)
Fenugreek leaves, dried and crushed (kasoori methi) - a handful
Cilantro, finely chopped - 1 cup

Method:
Jeera rice:
Wash the rice three times and soak for 15-20 min. Heat a pot, add ghee. When ghee is hot, add cumin seeds and splutter. Drain rice and add into pot, mix well. Add salt and mix. Add water. Bring to a boil and then cook covered on a low flame until rice is done (~20 min). Let rest for 10 min, then gently mix with a fork or spatula.

Rajma:
Wash and soak the kidney beans in at least 3 cups of water for 8-10 hours. Drain, wash, and reserve.

Turn the Instant Pot to SAUTÉE mode (HIGH). When hot, add the oil and ghee. Add the cardamom pods, pepper, bay leaf, and stir for a minute or two. Add the onions and mix well to coat. Add sugar if using and stir. Add ginger. Cook until onions are golden brown. Add cilantro stem and root, mix. Add tomato purée. Continue stirring to avoid burning the bottom. When the liquid has evaporated and the tomatoes are cooked, add the spice powders and salt and mix. When the oil starts to separate, add 3 cups of water and the drained kidney beans. Mix well.
Switch to PRESSURE COOK (HIGH) and cook for 30 min. Allow natural release. Test beans by crushing one between fingers. It should turn to paste easily. If not, pressure cook for 5 more min and allow natural release. Fill a cup with some cooked beans and blend to coarse paste with a hand blender. Set aside.
Switch to SAUTÉE mode (LOW). Add some hot water (1 cup) if the mixture is too thick. Add jaggery and stir well. Add the blended beans and mix well. Cook for 10 min. Add crushed fenugreek leaves and garnish with chopped cilantro. Serve with rice and lemon wedges.

Author: Shrinkingsodacan