Rajma Chawal | Rajma Masala | Rajma Recipe
This homestyle Rajma Recipe is like a warm hug in a bowl, with its comforting blend of aromatic spices and creamy kidney beans. Each spoonful is a cozy embrace of flavor, perfect for nourishing the soul on a chilly evening.
Equipment
Ingredients
INGREDIENTS FOR RAJMA MASALA
- 1 cup rajma ,soaked overnight or for 8 hours
- 2 cups water
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder , adjust to taste
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 whole black cardamom
- 1 dried bay leaf
- ½ teaspoon turmeric powder
- 1 teaspoon freshly squeezed lemon juice,adjust to taste
- 3 tablespoon oil
- salt to taste
- A handful of fresh cilantro
FOR ONION PASTE
- 1 medium red or yellow onion , roughly chopped
- 3-4 cloves garlic
- 1 tablespoon water for grinding
FOR TOMATO PUREE
- 2 medium tomatoes , roughly chopped
- ½ inch ginger
- 1-2 green chili , adjust to taste
[OPTIONAL] FOR BROWN RICE
- 1 cup brown rice , rinsed
- 1.25 cups water
- 1 teaspoon ghee or oil ; For vegan use oil
- salt to taste
Instructions
Prep For Rajma Masala
- Rinse and soak the rajma in enough water overnight or for 8 hours.
- Make an onion-garlic paste. Blend onion, and garlic into a smooth paste. Keep it aside. Note: Add water as required to blend.
- Make tomato puree. Blend tomatoes, green chili, and ginger into a smooth puree. Keep it aside.
Rajma Instant Pot
- Turn ON SAUTE (more). When it displays "HOT", add oil, cumin seeds, and onion-garlic paste. Sauté for 2-3 minutes, stirring frequently. Note: Cook the pastedown, until almost all the moisture has evaporated.
- Add tomato puree, dry spices - coriander powder, red chili powder, turmeric, dry mango powder, and salt to taste. Sauté for 3-5 minutes, or until oil separates from the tomato puree.
- Add rinsed beans and freshwater, and salt to taste. Mix well.
- Optional: Place a trivet. In an insert (bowl) add all the ingredients for brown rice and place the insert on the trivet. Close the lid with a vent in the sealing position.
- Turn ON MANUAL / PRESSURE COOK (high) for 30 minutes. Let pressure release naturally. Note: For no-soak beans, pressure cook for 50 minutes.
- Open the lid, and check if the beans are soft and cooked. If required, add a few minutes of pressure cooking.
- Turn ON SAUTE (more), and add garam masala, and lemon juice. Simmer for a few minutes or until desired thickness. Note: Sauce thickens as it cools down.
How to Prepare Rajma in Pressure Cooker
- Heat oil in a pressure cooker.
- Add cumin seeds, black cardamom, and bay leaf. Sauté until they splutter.
- Add onion-garlic paste and sauté for 2-3 minutes, stirring regularly. Continue cooking the paste until most of the moisture has evaporated.
- Add tomato puree along with dry spices such as coriander powder, red chili powder, turmeric, dry mango powder, and salt to taste. Sauté the mixture for 3-5 minutes or until the oil separates from the tomato puree.
- Drain the soaked rajma and add it to the masala mixture. Mix well.
- Add fresh water and salt to taste.
- Optional: Place a trivet. In an insert (bowl) add all the ingredients for brown rice and place the insert on the trivet.
- Pressure cook for about 20-25 minutes or until the rajma is soft and well-cooked.
- Once the pressure is released, open the cooker, and check the rajma for doneness. If needed, cook a bit more until the desired consistency is reached.
- Add garam masala and fresh lemon juice. Mix well.
- Garnish with fresh coriander leaves.
Notes
- Thoroughly wash beans and soak them in enough water (beans: water = 1 cup:3 cup) overnight or 8 hours. Before cooking beans, discard the water the beans were soaked in, rinse the beans, and use them as suggested.
- Forgot to soak the beans. Here's what I do: Soak the beans in hot water for 45-60 mins, covered. After 60 mins, discard the water beans are soaked in, rinse the beans with fresh water and they are ready to be used in the recipe. You may have to adjust the cooking time, since these may take a little longer to cook as compared to ones that have been soaked overnight.
- For no-soaked beans, increase the cooking time to 50 minutes. The rest is the same.
- I prefer onion paste, it gives a nice texture to the gravy. But you can use chopped onions, and tomatoes for this recipe as well. If using onion paste, cook the paste properly.
- Cooking Rajma Masala can be very tricky at times. Depending upon the quality of the beans, if it is aged/old, it might take longer to cook even though they are soaked overnight. Please use timing as a guideline. If required add additional cooking time.
- Canned beans can also be used in this recipe. Follow the same recipe, drain, and rinse the beans. Cook beans on Pressure Cook / Manual (high) for 10 minutes. This will allow all the flavors to be incorporated well. Reduce the amount of water to half, as these beans are already cooked. You need water only to make the sauce or gravy.
- Rajma Masala tastes even better the next day, as the beans soak up all the flavors.
- For brown rice, we like the rice well done. Ratio 1:1.25, rice: water can also be used.
- Tips For Best Rajma Masala - please refer to the post earlier
- Frequently Asked Questions - please refer to the post earlier
Nutrition
Nutrition Facts
Rajma Chawal | Rajma Masala | Rajma Recipe
Amount per Serving
Calories
467
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
3
mg
1
%
Sodium
65
mg
3
%
Potassium
984
mg
28
%
Carbohydrates
72
g
24
%
Fiber
11
g
46
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
594
IU
12
%
Vitamin C
15
mg
18
%
Calcium
89
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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