Rajma / kidney beans

Rajma, introduced from the Northern Indian and Pakistani states of Punjab and Kashmir, has gradually made its way southward.

Meal suggestion
Eaten typically with plain white rice or cumin-seasoned fried onion rice.
This can feed at least 4 people.

Ingredients
[A] Rajma , soaked till fully hydrated [4-5 hours, or overnight]        250 grams
Water     1 ltr. [to fully cover rajma, and two cups above that]
Salt     to taste
Onion seeds         1 tsp
Coriander Powder         2 tsp
Turmeric Powder         1/2 tsp
Red chilli powder         to taste

[B] Gravy:
 Oil  [olive, vegetable or canola]   1.5 tbsp
Cumin seeds 1 tsp
Ginger-garlic paste     1 tsp
Onion paste     3 tbsp [puree 2 medium size or 1 large onion]
Tomatoes, pureed  [using fresh tomatoes] 1/2 cup { I use onion-tomatoes in a 1:3 ratio]
Fresh coriander leaves/cilantro to garnish

Procedure
Pressure-cook all ingredients in [A] above. At sea level, it takes 3 whistles or 7-8 minutes after pressure builds up.

In a separate thick-bottom vessel- about 5 liter capacity, prepare the gravy [B].
Add cumin seeds and when they sputter [a few seconds], add ginger-garlic paste , stir , and then add onion paste.
Sautee in medium heat till golden brown, stirring to prevent burns or sticking.
Then add the tomatoe puree and sautee till oil forms on  the sides of the mixture.
When rajma is ready, pour into this gravy. Cover the vessel and on medium low heat, let it simmer, stirring occasionally.

I would let it all meld together for about 20 minutes, ensuring that the rajma does not stick to the bottom of the vessel.

Before eating/serving, garnish with chopped coriander.

Re: Rajma / kidney beans

Usually, I add a sizeable amount - perhaps 1 1/2 tbsp of grated ginger root to the rajma while it's being pressure cooked [add to ingredients in [A] above. The flavor goes in and it's meant to be good for aches and pains.

I was taught about the food and healing value of things that we cooked, so I usually think of that as I cook!

If ginger is added this way, there's no need to add it to [B]. Garlic paste is enough.

For tomatoes, I sometimes use Pomi's  products as they're without preservatives or too much salt. I prefer the chopped tomatoes but sometimes use strained. They're delicious and as close to natural as possible.

Re: Rajma / kidney beans

I adore rajma dishes.  This looks good and I will try it this weekend.  I bought onion seeds for other dishes and here is one.  Thanks.

And thanks for the useful tips!  I'll check at my local Indian stores for Pomi's tomatoes, for those times when store tomatoes do not look good.  They are decent right now, so it's fresh all the way through the summer.

QUESTION:  Regarding the chili powder…

I use generic chili powder I buy from different grocery stores, perhaps Deep or Swad or some other brand I see often on the shelves.  I purchased a package of Kashmiri chili powder, thinking that it might be different than the generic “chili powder' packs I see on the shelf.  Is there a difference?  Is it hotter than most other chili powders?  I will have to compare two identical dishes to know for myself, but would love to know in advance if it is any different than regular chili powder.

Re: Rajma / kidney beans

Hmm..I'm afraid I don't know about Kashmiri chili powder and as I don't use a lot of red chili in my cooking, usually must buy whichever looks redder! All I know is, the hottest ones are from Andhra Pradesh.
Hope you were able to figure out the chilies, Fulcanelli - without sneezing!

Re: Rajma / kidney beans

I still have to cook this one.  My pulses are buried under a few containers and when I went to retrieve them for soaking the other day, I got side-tracked and forgot.  However, I LOVE kidney bean “curry” (rajma) and am anxious to try this.  Hopefully by the weekend, if not sooner. 

MEENAKSHI:  You don't use chili powder in your cooking?  Holy Moley…I thought ALL Indian cooks used chili powder, and in great abundance, in just about all recipes.  LOL.

Re: Rajma / kidney beans

The rajma from this recipe was very delicious.  Next time I will make a double batch.

Only one thing concerned me with this recipe:  the spice level.  I added just 1/2 t. of chili powder, which is usually enough to get my lips glowing a little.  The finished food had virtually no spice (heat) to it!  Is there something inherent in the foods that nullifies the spice factor in this dish?  I've noticed that in a few other recipes, where I've added two chopped chili peppers with seeds even, and experienced a very low spice level.  I know certain foods cool the heat, like yoghurt, buttermilk, etc.

This was a very tasty recipe indeed.  Thanks.

Re: Rajma / kidney beans

I know that red chillies are used in restaurants and ready-made food, because then you eat less than you would if the food has less chillies. I'm always surprised at how small the quantities of dishes are in restaurants and still we get full. I think it's because of the chillies. In small quantities, they're beneficial for keeping the stomach healthy; and in large quantities, they klll hunger and can hurt the lining of the stomach.

Most families do NOT use too much red chilly in cooking. Just the amount that allows the natural taste to come through. There will be other spices added that can make the food 'hot' like ginger root that I use, but directly in food and not in oil so it's not that spicy, green chillies,  peppercorns and so on. But good food will not be too spicy-hot; not have the taste drowned out by the spices or oil!