Authentic Punjabi Rajma

Rajma 

Rajma ( red kidney Beans cooked in the traditional Punjabi style)  Ubiquitous in so many cuisines ( think mexican beans, the Chilli of the US, Soups of Italy) around the world, the humble red bean is a powerhouse of nutrition - a good quality carbohydrate and lean protein, low in fat and the two amino acids which regulate insulin levels — arginine and leucine are present abundantly in red kidney beans. In addition to being an excellent source of protein, Rajma contains antioxidants that boost our immune system.

Not to mention, that this is comfort food for millions of Punjabis and a favorite of my son's... Combining this with white fluffy Basmati is the traditional way.  But, if you want the healthier option, you will want to go with brown rice or steel cut oats. Roti, Phulkas, Parathas or Corn tortillas, are all fair game as a combo as well.

Ingredients required:

While this is not very labor intensive, you need to plan ahead to make rajma, as it requires soaking overnight.  

definitely soak it

1.  1 cup of Red kidney beans - soaked overnight

2.  Ginger - 2 inches worth - sliced 

3.  Green chillies - 2- 4 slit 

4.  Onion- 1 medium sliced

5. Tomato- 1 small roma - sliced

6. Bay leaves - 2

7.  Cinnamon - 1

8.  Cloves - 2

9.  Cumin seeds - 1 spn.

10.  Coriander seeds - 2 tspn

11.  fennel - A pinch

powder 10 and 11 together.

12.  turmeric powder

13.  Amchoor ( dry mango powder) or lime juice

14. Badshah Chole masala - 1.2 tspn.  If you want spicier version

15.  handful of cilantro/ coriander leaves

in case u are going- what??

Method of Prep :

1.  In a pressure cooker, add a spoonful of oil and a spoon of ghee and heat till moderately hot.

2.  Add the bay leaves, cinnamon and cloves.

3. In about 10 seconds, add the cumin and onions and saute till the onions get soft and transluscent.

and it smells absolutely heavenly...

ginger and green chillies

4.  Add the tomatoes, ginger and green chillies and saute for a minute 

5.  Add the soaked Rajma to the mix and add 2.5 cups of water.

6.  Add salt and the coriander/ fennel powder, turmeric and pressure cook this for about 5 whistles. 

coriander seeds with a pinch of fennel 

remove the cover of the cooker and check

The Rajma needs to be soft and easily broken into.  Do Not undercook the Rajma.  If undercooked, cover it back and turn it up for a few more whistles.

7.  Once you cook the rajma,   Add 1/2 spn. of Chola masala if you like it spicier.   Add Mnago Powder (Amchoor) if you like it to be a little sour...

8.  Then, it's time to reduce it and make it the consistancy you like.  Rajma can go the range from gravy like to semi gravy.  It's more soupy in its consistancy.

9.   add the Cilantro leaves.

10.  If you are using lime/lemon juice instead of Mango powder ( amchoor), nows the time to add it. 

Serve hot with rice or roti.  I always add a raitha or yogurt to this and a salad for a complete meal...

Hints for cooking the Rajma:  

1.  Cook Red kidney beans fully. The time to cook this will vary depending upon how old the beans are.  Always try to use beans that are fairly new.

2.  You can substitute canned beans.  Do not pressure cook it in that case.  Be aware that the taste is not nearly the same, but will work if you have to have rajma and don't have the luxury of overnight soaking :)

3.  If you like a creamier version and the spices seem much, add a dollop of butter to the pot when you are reducing it. Or milk/ coconut milk.  Or alternatively, add a tablespoon of yogurt to the end product before serving...

Enjoy!