Indian Bean Recipe: Rajma (Red Kidney Beans)

I feel I am giving out a delicious family secret with this recipe. Rajma or red kidney beans are a very popular in North India- where I grew up. I think for me this is equivalent to the soothing effects of chicken soup. It’s soul food- the smell brings me back to my childhood. This is one meal (usually served with white rice) I can have everyday. It’s easy to make and absolutely delicious. 

Every family has their own way of cooking this particular dish. Our’s, I believe is the easiest and the most delicious out there- that is why I have been a little hesitant to blog about this recipe …

The typical way of making this dish is to make a masala(cooking onions, ginger, garlic and tomatoes together) and then adding it to the red beans. My grandma used to add everything to the pressure cooker and cook it for hours. This process is a lot easier and tastier. I have been using this method for as long as I can remember and actually use it for most of the lentils and beans I make.

My daughter reminds me to make rajma every few weeks- I am usually so busy coming up with new recipes that I forget about the ones I love and relish so much. The whole house has a very familiar smell when the beans are on the stove- it makes me feel safe and warm.

• 2 cups dry red kidney beans
• 6 cups water
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 3 inches ginger, chopped
• 1 14.5 oz can chopped tomatoes
• 2 teaspoons salt
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• ½ teaspoon cayenne pepper
• 2 tablespoons crushed dry fenugreek (kasuri methi)
• 1 tablespoon butter or ghee
• 2 teaspoons garam masala

For this recipe is ideal for a pressure or a slow cooker but can be cooked in a regular sauce-pan.
In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, coriander powder and cayenne pepper. Place the lid on top and cook on high heat till the pressure cooker gives out steam. Lower the heat and cook for 2-3 hours.
In a slow cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, coriander powder and cayenne pepper. Cook overnight or till the beans are soft.
In a regular sauce-pan, the beans need to be soaked overnight. Add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, coriander powder and cayenne pepper. Cook for about an hour or till the beans are soft.
Turn the heat off(if using a pressure cooker) and open the lid. Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle. Add the dry methi, ghee and garam masala. Check for seasonings and serve with rice.