Rajma Rice is the staple food of Punjab but it has become so popular that you will find it in every Indian restaurant in any corner of the world. And there is a reason behind it. It’s a complete meal, which does not need any accompaniments at all. At best, you can serve sliced onions with salt and lime on the side.
Soak rajma or red kidney beans overnight.
Cook in pressure cooker with turmeric powder and salt.
Once the cooker starts whistling, reduce heat and let it cook for 20 to 30 minutes. Turn off the heat.
Heat ghee in a pan. Add cumin seeds and heeng, and wait till they puff up. Add all the fragrant spices at this time if you have them.
Now add grated ginger and finely chopped onions.
Saute till onions become translucent.
Add chili powder, coriander powder and mango powder and saute till fragrant.
Quickly add freshly blended tomatoes and finely chopped green chilies. Saute till oil starts showing. Turn off the heat.
Open the pressure cooker after the steam dies completely.
Pour the kidney beans along with its water onto the tomato mixture and cook for 30 minutes on low heat. Turn off the heat. Rajma is ready.
Serve Rajma hot with
, Flat bread and Rice . Mashed Eggplant
If you don’t have time to soak kidney beans, you can use canned kidney beans but they don’t taste as good.
If you have only a few hours to soak the kidney beans, put them in a thermos, fill it with boiling water and close the lid. in 3-4 hours, this will be as good as overnight soaking.
You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker and the beans and the altitude. Basically the beans should be pretty soft after they are cooked.
It is very important to slow cook rajma after everything is mixed up for at least 30 minutes to get authentic taste.
You can replace ghee with any vegetable oil but ghee tastes the best in my opinion.