Rajmah – A nostalgic pot of Red Kidney Beans

Rajma or Rajmah is the Indian name for red kidney beans. It is also the name for the signature dish, of curried red kidney beans. This dish is a classic on most North Indian tables. I have a couple of ways that I make it, but this is more of the classic.  A version that gets me a lot of accolades.  In case it is not evident by now, I have a bit of an obsession of beans. I love them in all shapes, sizes and colors, and cooked every which way. One of my few healthy obsessions, right alongside greens.

 

The Story of Rajma

This particular recipe came to be, because of a quick meal for company. Fixing a pot of rajma with a few olds and ends, and cumin rice fit the bill. I did not have to do a lot of other things around it. I am trying to wrap up the weekend, and plan for my trip home. Going to India in some ways has become more routine and yet in other ways, less so. This particular recipe draws its inspiration from a Madhur Jaffrey cookbook. One of the very few cookbooks that my husband owns. I have taken her recipe and added a few tweaks from my mother-in-law’s recipe to make it our family recipe. The addition of the lemon juice and sugar is something that is particular to my mother-in-law’s style of cooking. It is unique to the style of Rajma in Uttar Pradesh.

 

Rajmah - North Indian Red Kidney Beans

Rajma – Planning and a Cultural Context

Like all classic recipes, there are countless ways to make rajma. It is essentially a classic way to make red kidney beans. This is enjoyed with rice as a part of Sunday lunches in states of Uttar Pradesh (where the better half is from) and or Punjab. Other Northern states such as Kashmir has their own variations of this dish.

Since the preferred accompaniment for meals are flatbreads, the more indulgent rice is reserved for Sundays. Despite its apparent simplicity, it takes time and love to nail the perfect pot of rajma. In fact, this is why I have simpler variations and all in one, rajma variations to save some time. If you wish to win over a North Indian heart, learn to master rajma. Well, in my case, this wins over the in-laws my husband loves my choley or chickpeas, another North Indian classic.

Rajma is the generic word for kidney beans, other beans are defined in comparison to these. So white cannellini beans for example are called safed rajma or white rajma.

Rajmah_North Indian Red Kidney Beans

Planning around Rajma

A good pot of rajma needs a little planning. It is really mostly making the time to soak the beans (for uniform cooking). Try to avoid using canned beans. Since I know you guys well, I have added instructions for canned beans in the notes.

Use my quick adzuki bean version instead, it is one of my favorite recipes from the Instant Indian cookbook.  The spices are relatively simple, so try to use fresh and good quality garam masala. It is essential to make the flavors pop. Most of the cooking happens by itself, but it takes a little time to get great results.  Mash in some of the beans for a creamier texture. Do not do crazy things like add in cream. Everyday Indian cooking does not use cream. Some natural yogurt, maybe.

I use the instant pot for this recipe, most Indian houses use a pressure cooker. However, if you wish, you can cook this in a slow cooker or a Dutch oven for a nice long time.

How to eat your Rajmah

This is a simple dish; it is served with steamed white or brown rice. A cumin scented pilaf and cucumber raita can complete the equation for you. Make a large batch on Sunday and enjoy it during the week. Leftovers can be used for tacos or masala nachos if you want to mix it up a little.

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Rajmah – A nostalgic pot of Red Kidney Beans

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Rajmah – A nostalgic pot of Red Kidney Beans

A simple and classic North Indian dish, the Indian equivalent of rice and beans.

Ingredients

  • 1 cup of dry red kidney beans soaked overnight.
  • 2 tablespoons vegetable oil (such as grapeseed or avocado oil)
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped.
  • 1 tablespoon freshly grated garlic
  • 2 teaspoons grated ginger
  • 2 tomatoes diced or 3/4 cup canned diced tomatoes (see note)
  • 1 teaspoon red chili powder
  • 1 teaspoon powdered cumin
  • Salt to taste
  • 1 lemon
  • 1 teaspoon sugar
  • 1 teaspoon fresh garam masala
  • 1-2 tablespoons chopped cilantro.

Instructions

  1. Drain the water for the kidney beans and set aside.
  2. Turn the instant pot onto sauté mode, add in the oil and heat for about a minute. Add the cumin seeds and cook till fragrant and aromatic. For stove top instructions see the notes.
  3. Add in the onion and cook on medium heat stirring occasionally until the onion in soft and beginning to turn golden (about 3-4 minutes).
  4. Add in the ginger and garlic and cook for another minute.
  5. Mix in the tomatoes and cook for 3 minutes, until the tomatoes soften and begin to turn pulpy.
  6. Add in the red chili powder, powdered cumin, salt, the soaked beans and 3 cups of water and cover and set to 30 minutes of high pressure. Allow a natural release.
  7. Remove the lid. Remove about 1/2 cup of the mixture and puree this mixture in a blender and return this to the instant pot and turn the sauté mode on, while finishing the garnished. This is an optional step but does add a deep and rich texture.
  8. Allow the mixture to simmer for 3 to 4 minutes to let the sauce thicken.
  9. Cut the lemon, remove any seeds and squeeze in the lemon juice. Stir in the sugar and the garam masala.
  10. Garnish with the chopped cilantro prior to serving.
  11. This dish is typically served with steamed white rice and any assortment of garnishes, such as diced red onions.

Notes

If using canned tomatoes, please use the no salt added variety.

To do this on the stove top

You can use a Dutch oven, follow the cooking steps above, you need to add at least one extra cup of water and you need to simmer the beans for 1 and 1/2 hours until tender.

If you must use canned beans.

Follow the instructions above, using a heavy bottomed pot and 2 16 oz cans of beans. Simmer the beans after adding the tomatoes for about 20 minutes.

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