Rajma and chaval is one of the favorite comfort in North India. Red kidney beans, onion, and tomato slow cooked with special spices. Rajma is a great side for poori, roti, and rice. I made rajma for dinner tonight as a side for methi paratha. Normally, I would soak the beans, pressure cook them and then slow cook. Tonight, I made in Instant Pot. It was hassle free. I started the IP and went for yoga. By the time I came back from yoga, dinner was ready.
Ingredients for 4 servings:
2 Cups dry kidney beans
1 Tablespoon olive oil
1 inch cinnamon stick, 2 cloves, 1 black cardamom
1 large onion, chopped
1 large tomato, chopped
2 green chili, slit
1 teaspoon ginger-garlic paste
1 teaspoon each of cumin and coriander powder
1 teaspoon red chili powder / paprika
1 teaspoon dry mango powder (amchur)
1/2 teaspoon garam masala
2 Tablespoons Rajma Masala (available in Indian stores)
2 Cups water
salt to taste
Method:
1. Soak kidney beans for 6-8 hours.
2. Turn the Instant Pot on Sauté mode. Heat oil. Add whole spices and stir for a minute. Add onion, slit chili and 1 teaspoon salt. Cook until translucent.
3. Add garlic-ginger paste, stir for 30 seconds. Add tomato and cook till pulpy. Add cumin- coriander powder, red chili powder, amchur, rajma masala, garam masala, and salt.
4. Wash, rinse, and drain soaked beans. Add to IP. Add 2 cups water, just enough to cover the beans. Check for salt.
5. Cancel sauté mode. Close the IP with lid on vent. Set on Bean mode. Wait for natural pressure release (NPR) before opening the cooker.
6. Garnish with dried fenugreek leaves (kasoori methi) and julienned ginger. Serve hot with roti and rice. I served it with methi paratha and rice.
Notes:
The traditional method of making rajma:
Pressure cook soaked beans with whole spices. Cook onion, garlic-ginger paste, coriander-cumin, red chili powder, amchur, salt, tomato until tomatoes are mushy. Add cooked rajma, water and rajma masala. Slow cook for 1 hour. Garnish with kasoori methi and julienned ginger.
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