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

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

  • 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.

Nutrition Facts

306 calories; protein 18.2g 37% DV; carbohydrates 52.5g 17% DV; fat 3.7g 6% DV; cholesterol 0.1mg; sodium 46.6mg 2% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2019
Tasty great dish. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/12/2016
Very good. I used fenugreek and black salt instead of the heeng which I can't find in my area. Thank you for the recipe. Read More
Rating: 5 stars
06/24/2019
Tasty great dish. Read More