Rajma Masala
This Rajma Masala recipe is a cozy, spiced kidney bean curry. It's fantastic for a satisfying weeknight meal or lazy Sunday lunch.
Ingredients
- 1 cup dried red kidney beans (rajma)
- 3 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 2 medium onions
- 3 medium tomatoes
- 2 green chilies
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1.5 teaspoons red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.75 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon sugar (optional, to balance tanginess)
- 1.5 teaspoons salt, or to taste
- 0.5 cup chopped fresh cilantro
Instructions
- Wash 1 cup dried red kidney beans thoroughly and soak them in 4 cups of water overnight (at least 8-10 hours).
- Drain the soaked kidney beans and rinse them under fresh water. Transfer them to a pressure cooker with 4 cups of fresh water and 0.5 teaspoon salt. Cook for 6-7 whistles (approximately 20-25 minutes on Instant Pot, set to high pressure with natural release), until the beans are very tender but not mushy. Keep aside.
- While the beans are cooking, prepare the masala. Finely dice 2 medium onions. Roughly chop 3 medium tomatoes and blend them into a smooth puree. Slit 2 green chilies lengthwise. Prepare 2 tablespoons ginger-garlic paste.
- Heat 3 tablespoons ghee or vegetable oil in a large heavy-bottomed pan or Dutch oven over medium heat. Once hot, add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida. Let them splutter for a few seconds.
- Add the finely diced 2 medium onions to the pan and sauté until they turn golden brown, about 8-10 minutes. Stir frequently to prevent burning.
- Add 2 tablespoons ginger-garlic paste and 2 slit green chilies to the pan. Sauté for 2-3 minutes until the raw smell disappears.
- Reduce the heat to low and add 1 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 2 teaspoons coriander powder, and 1 teaspoon cumin powder. Sauté the spices for 1-2 minutes, stirring constantly, to toast them. Add a splash of water if the spices start to stick or burn.
- Pour in the tomato puree. Increase the heat to medium and cook, stirring occasionally, until the mixture thickens and the ghee or oil separates from the masala, about 10-12 minutes.
- Add the cooked kidney beans along with their cooking liquid to the pan. Mix well. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for at least 15-20 minutes, allowing the flavors to meld.
- Crush 1 teaspoon dried fenugreek leaves (kasuri methi) between your palms and add to the curry. Stir in 0.75 teaspoon garam masala, 1 teaspoon fresh lemon juice, 0.5 teaspoon sugar (if using), and 1 teaspoon salt (or according to your taste). Adjust salt if needed.
- Cook for another 5 minutes, uncovered, to allow the flavors to combine completely.
- Transfer the Rajma Masala to a serving bowl. Garnish generously with 0.5 cup chopped fresh cilantro. Serve hot with steamed basmati rice or Indian flatbreads.