Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups dry red kidney beans; 1 large onion, chopped; 4 cloves garlic, chopped; 1 (2 inch) piece fresh ginger root, chopped; 2 tablespoons vegetable oil; 2 teaspoons ghee (clarified butter); 2 dried red chile peppers, broken into pieces; 1 teaspoon cumin seeds; 6 whole cloves; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tomatoes, chopped; 2 cups water; 1 teaspoon white sugar; salt to taste; 2 teaspoons garam masala; 1 teaspoon ground red pepper; 0.25 cup cilantro leaves, chopped

4.3

(60)

43 Reviews

9 Photos

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Recipe by SUSMITA

Updated on April 17, 2023

kidney bean curry with cilantro and rice

9

Prep Time:

10 mins

Cook Time:

1 hr

Total Time:

1 hr 10 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Directions

Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts (per serving)

224	Calories
6g	Fat
34g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	7%
Cholesterol 3mg	1%
Sodium 35mg	2%
Total Carbohydrate 34g	12%
Dietary Fiber 9g	31%
Total Sugars 3g
Protein 11g
Vitamin C 10mg	49%
Calcium 67mg	5%
Iron 4mg	22%
Potassium 789mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.