Rajma

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Quick Rajma

Prep time: 

Cook time: 

Total time: 

Serves: 4

Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ a 15.5 oz. can of lentils
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse and drain the kidney beans from cans and set it aside.
  2. Heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  3. Add beans, lentils and ½ cup of water. Season with salt. Cover the pot and let rajma cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
  4. Serve warm with Nan or Paratha and over rice.

 

 

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Instant Pot Rajma

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 cup dry dark red kidney beans
  • ½ cup masoor dal (red split lentils)
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 1 small russet potato, ¼ inch diced (optional)
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Pick through kidney beans and soak in 2 cups of water for 6 to 8 hours or until beans are soft. (Soaking is optional but it will speed up cooking process).
  2. Rinse masoor dal, transfer to a small bowl and add ½ cup of water. Let it soak for at least half an hour. (Soaking is optional but it will speed up cooking process).
  3. Set instant pot to saute setting for 30 minutes. Once hot, heat oil until shimmering. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  4. Add beans, dal with water and potatoes. If beans are not cover with water, add more water. Season with salt. Cover the pot and set to pressure cooker setting for 45 minutes. For unsoaked beans, increase time to one hour. Once cooking time is over, release steam (you can also wait until pressure is off). Uncover pot, add lemon juice. Adjust the seasoning. If rajma is too dry, add some water and let it cook on saute setting for 3-4 minutes.
  5. Serve warm with Nan or Paratha and over rice.