We had a Saturday night ritual in our house: soak the rajma (red kidney beans) in water so that my mom could cook them for lunch next day. In my mind, there is still no better lunch than rajma sabji (kidney bean dish) and zeera chawal (rice made with cumin seeds), served with raita and salad. and I think
This was and still is my favourite Sunday lunches!
Yum! Yum! Yum!
I am off skiing this weekend in Italy so will be indulging in some tasty pasta but rajma and chawal is the first dinner I will make as soon as I am back!
Please, please make this dish as it’s so delicious & this recipe for rajma is super quick and easy to make!
- 1 cup rajma red kidney beans
- 2 onions medium size (2 inches in diameter), peeled
- 3 tomatoes medium size (2 inches in diameter)
- 8-10 cloves garlic peeled
- 1 inch ginger peeled, chopped finely
- 3-4 green chilies chopped finely
- 1 tbsp garam masala
- 1/2 tbsp coriander powder dhania powder
- 1 tbsp cumin seeds zeera
- 1/2 tsp turmeric powder haldi
- 1-2 tbsp yogurt dahi
- handful of fresh green coriander chopped
- salt to taste
- 2 tbsp mustard oil or any cooking oil
- Wash the rajma and soak in water for 4-5 hours; if soaking overnight, keep them in the fridge
- Add the onions, tomatoes, garlic and half cup of water to the pressure cooker.
- Set the pressure cooker on high heat and cook it for 3-4 pressures (whistles).
- Once the pressure cooker cools down, open the lid. If there is any water left, cook without covering until the water dries completely. Stir to make sure that it doesn't burn.
- Place a karahi or wok on high heat
- Once the wok is hot, add oil and wait for few seconds.
- Once the oil is heat, add cumin seeds and turmeric powder to the oil and cook for 2-3 seconds. Immediately afterwards, add ginger and chilies. Fry for few seconds and then add the onion & tomato mixture from the pressure cooker.
- Turn down the heat to low and stir the mixture making sure that it doesn't burn. Cook alternating between low and high.
- Once the oil starts leaving the sides of the pan, add yogurt.
- Once the yogurt releases oil, add half of garam masala, coriander powder and fresh coriander.
- Before you start to cook, drain water from the soaked rajma.
- Add rajma, tadka, five cups of water and salt to the pressure cooker.
- Close the pressure cooker and set it on high heat.
- After the first whistle, turn the heat to low.
- Turn off the heat after 5-6 pressure whistles (about 30-35 minutes).
- Once the pressure cookers cools down, add the remaining garam masala and coriander leaves.