How to cook kidney beans?

I totally get it, waiting hours for beans to soak when you just want to eat comfort food is so frustrating. If you forgot to soak them, just boil them in hot water for an hour with a lid on before pressure cooking. It's not perfect, but it really helps save the day!

As someone managing diabetes, I cook kidney beans without adding any potatoes or cream to the gravy. They are great for low glycemic carbs, but keep the oil minimal and eat them with brown rice or a small portion of multigrain roti.

I used to feel so incompetent in the kitchen because my rajma would always turn out either rock hard or completely watery. It took me a long time to realize that different qualities of beans need different cooking times. Don't feel bad if you don't get it right the first few times.

Rajma chawal is pure love! For that thick, restaurant-style gravy, boil the beans till they are super soft, and then mash a handful of them directly into the tomato onion masala. It makes the gravy incredibly creamy and perfect for rice.

I have never made rajma before and I am really confused. Do we need to throw away the water we used for soaking, or should we use that same water to boil the beans? I would really appreciate some guidance.