Rajma Masala is easily one of my favorite North Indian recipes. It is not just delicious, but hearty and spicy, so I enjoy it most during colder weather. While I like it best with steamed basmati rice, I also enjoy it with hot Methi Paratha or Brown Jeera Rice.
Beans for Rajma Masala
While red kidney beans are most used for this dish, there are a couple of other varieties. Chitra rajma is slightly off-white colored bean with distinct patterns. It has a subtle taste and cooks well. The most popular variety is Kashmiri/Himalayan rajma. The seeds are slightly smaller and of deep red color. This is the variety I cooked my recipe with.
Himalayan/Kashmiri Rajma Beans
Prepping Beans for Rajma Masala
Undoubtedly, this is the key aspect of Rajma Masala. Beans need to be soaked overnight; I soak mine for 16-18 hours! Yes, that’s right. I also soak them in filtered water since the tap water here in Orlando, FL is hard water and messes with my cooking. For over 10 years now, I have cooked rajma masala, in different cities, with different seeds and different pressure cookers! The only fool-proof way I have realized, is to soak long enough with filtered water.
Soaking Rajma Beans
What about Canned Beans?
Sure, if you’re hard pressed for time and still love this recipe, canned beans are the answer. There is a slight difference in taste but not a deal breaker. Try to get the organic, BPA-free variety which does not contain salt and you should be fine. Cooks faster than soaked beans.
Rajma Chawal
Just like Mexican rice and beans, Rajma Chawal is very popular combo. Rajma stands for beans and chawal is rice. It invariably means the fragrant, steamed basmati rice. I used to frequent Delhi a lot during the mid-90s, on business trips. Delhi street food is awesome. Especially in areas like Connaught Place and SouthEx, which houses several offices, are teeming with excellent street food kiosks. Rajma chawal was one of my must-have meals! Of course, they served great naan, paratha, saag, dal and so on but I always preferred rajma chawal. Just the memory makes my mouth water!
Kidney beans are considering highly nutritious. They are a great source of protein, folate, iron and manganese. Most of the carbs in kidney beans are actually composed of fiber which is loaded with health benefits.
While you’re here, don’t forget to check out our delicious North Indian recipes:
- Delicious Dal Tadka!
- Dal Makhni
- Aloo Gobi
- Yummy Green Beans Potato Curry
- Wholesome Methi (Fenugreek) Paratha
- Easy Mung Sprouts Masala
- Cabbage & Carrot Masala
- Bhindi (Okra) Masala
- Baingan Bharta – Roasted Eggplant Curry
- Chana Masala- Spiced Chickpeas Curry
- Bhindi (Okra) Ki Bhujia
- Bottle Gourd Fenugreek Curry
- Sarson Ka Saag
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Instant Pot Rajma Masala
Ingredients
- 1 Cup Red Kidney Beans - (or 2 cups canned)
- 1 Cup Onion - Fine cut
- 1 Cup Tomato - Puréed
- 1 Pepper Green Chili Pepper - Fine cut
- 1 Tablespoon Ginger & Garlic Paste
- 1/2 Cup Cilantro - Fine cut
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chili Powder - (or cayenne pepper)
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 1/2 Teaspoon Sea Salt
- 1 Tablespoon Coconut Oil - Expeller pressed
- 3 Cups Filtered water
Instructions
- Soak beans for 16 -18 hrs. in filtered water.
- Blend tomato to purée.
- Now ensure you have these ready before you start cooking: 1. Soaked (or canned) beans 2. Tomato purée 3. Fine cut cilantro 4. Ginger & Garlic Paste, fine cut onion, green chili pepper 5. Cumin, coriander and Garam Masala powder 6. Salt, red chili (or cayenne) and turmeric powder
- 1. Set Instant Pot (IP) on 'sauté' mode and add oil. Wait for the 'hot' sign. Add onion, ginger/garlic blend chili pepper. Cook till onion turns slightly golden brown. Add turmeric and chili powder, mix well 2. Add tomato purée, salt, and cook for about 3 minutes. Add cumin, coriander and garam masala powder and cook for a minute 3. Add soaked/canned beans 4. Add filtered water, mix well, set the lid and pressure cook for 45 minutes.
- Remove lid after natural release, sprinkle cilantro and give it a stir.
- Transfer to serving dish and serve hot.
Serving Suggestions:
- Rajma Chawal: Popular dish of Rajma and steamed rice served with a wedge of lime and sliced fresh onion.
- Rajma Roti: Served hot with fresh roti and salad.
Notes
Nutrition
You’re right, horsegram lentils need to be soaked too, at least for about 6 hours.