Classic Homemade Rajma Chawal

Soak rajma overnight and pressure cook it with salt until soft.
Heat oil in a pan, add cumin seeds and chopped onions, and cook till golden brown.
Add ginger-garlic paste and tomato puree, then cook until the oil separates.
Mix in all the spices and salt, then add the cooked rajma along with its water.
Let it simmer on low flame for 15–20 minutes, mashing a few beans to thicken the gravy.
Finish with garam masala and fresh coriander.
Boil rice in salted water until soft and fluffy.
Serve hot rajma with steamed chawal.