Rajma Chawal

Red kidney bean curry over rice — large rajma beans soaked overnight, pressure-cooked until collapsing-soft, then simmered in a dark onion-tomato gravy with garam masala, ginger, and red chilli until the beans have nearly dissolved into the thick, earthy sauce. Eaten over plain steamed rice — every grain should absorb the gravy. The defining Delhi-Punjabi comfort meal, eaten at home every Sunday. No restaurant does it better than a Delhi home kitchen.