Rajma chaval/Kidney beans and rice.

From the chefin you.
Ingredients
• 1 cup Kidney beans (or use canned to make it even quicker)
• 1 onion, finely chopped (I used Red onions)
• 2-3 tomatoes, chopped
• 1 tsp fennel seeds (or use cumin)
• About 1 inch ginger, peeled and grated
• 1-2 green chillies thinly sliced (or as per taste)
• 1/4 tsp turmeric powder
• 1 tbsp cumin-coriander powder
• 1 tbsp amchur powder (dry mango powder) (or use lemon juice)
• Salt to taste
• Cilantro and finely chopped onions for garnish
• For the spice bag
• 3-4 cloves
• 2-3 whole green cardamoms
• 1 inch cinnamon stick
• 1 bay leaf
• 4-5 black pepper
• Method
• Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.

• Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.

• Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.

• Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.

• Once soft add the spice powders and saute for few more seconds.

• Add the tomatoes.

• Add little water and Cook until tomatoes are soft.

• Add the kidney beans along with cooking water.

• Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.

• The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro.