Rajma (Kidney Beans)

Name: Rajma (Kidney Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 8 h 45 min
Yield: 6 servings
Ingredients: 1 pound dry kidney beans; water to cover; ¼ teaspoon ground turmeric; salt to taste; 1 tablespoon vegetable oil; 3 medium whole (2-3/5" dia) (blank)s tomatoes, chopped; 1 onion, minced; 1 (2 inch) piece fresh ginger, minced; 2 cloves garlic, minced; 1 teaspoon cumin seeds; 2 teaspoons garam masala; 2 teaspoons ground coriander; ½ teaspoon red chile powder; ¼ teaspoon heeng (asafoetida powder); 2 teaspoons curd (plain yogurt); 2 sprigs fresh cilantro, leaves finely chopped

Rating: 4.5 stars

2 Ratings
2 Reviews
1 Photo

This is a typical Punjabi recipe that is enjoyed with rice by all!

By SavitaJ

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Recipe Summary

prep:

15 mins

cook:

30 mins

additional:

8 hrs

total:

8 hrs 45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.

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Step 2

Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.
Step 3

Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
Step 4

Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.