Rajma Chawal / Kidney Beans curry

A staple of Punjab. Rajma or red kidney beans are cooked in a spicy tomato gravy and served hot with white rice and ghee.
Chawal means cooked rice.
I am sure there are many versions of this tasty dish, but this recipe was given to be by a lady from Punjab. This is how her family makes it. So this is how I make it!!
Recipe Cortesy : Mrs. Rani Sethi

Ingredients:
Rajma / red kidney beans - 1 cup , washed and soaked overnight
Onion -1 large , chopped fine
Garlic -3 pods , chopped fine
Ginger -2 inch , chopped fine
Green chilli -2 , chopped fine
Tomato -3 , chopped
Salt
Turmeric powder -1 tsp
Chilli powder -1 tbsp
Jeera -1 tsp
Vegetable oil -2 tbsp
Ghee / clarified butter -2 tbsp

Spices :
Black cardamom - 1
Cloves - 3 or 4
Bay leaf - 2
Pepper corn - 10
Star anise - 1
Red chilli - 3
Cinnamon stick - 1

Method:
Heat the ghee and oil together and start by spluttering the jeera.
Then add all the spices together.

After 30 seconds of frying, add the chopped onion, ginger, garlic and green chilli.

Fry on a low flame till the onion starts getting golden brown.
Make a well in the centre.
Then add the salt, turmeric and chilli powder. Mix well. Or the chilli powder will get a burnt smell.

After 30 seconds add the chopped tomato.

Cook till the tomato skin starts peeling and the tomato gets mashed.
Then add the drained rajma beans.
Do NOT throw away the water used to soak the beans in.
Keep the soaked water aside to be used later.
Mix the rajma with all the masala and fry for 1 minute.

Now add the drained water (the water level must be 1 inch above the beans) and mix well.

Pressure cook for 5 whistles and reduce flame. Continue cooking for 15 more minutes.

Once the pressure releases, open the lid and DO NOT STIR.
You will see that a lot of spices are at the top.
Remove the whole spices.

Boil and cook the curry again on low heat for 5 minutes.

Serve hot with rice and with a dollop of Ghee (clarified butter) on top!