Name: Rajma (Kidney Bean Curry)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups dry red kidney beans; 1 large onion, chopped; 4 cloves garlic, chopped; 1 (2 inch) piece fresh ginger root, chopped; 2 tablespoons vegetable oil; 2 teaspoons ghee (clarified butter); 2 dried red chile peppers, broken into pieces; 1 teaspoon cumin seeds; 6 whole cloves; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tomatoes, chopped; 2 cups water; 1 teaspoon white sugar; salt to taste; 2 teaspoons garam masala; 1 teaspoon ground red pepper; 0.25 cup cilantro leaves, chopped

Cook Time: 60 minutes

Red Kidney Bean Curry

Ingredients

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
Salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
cup cilantro leaves, chopped

Directions

Step 1: Place the kidney beans into a large and cover with several inches of cool water. Let them soak for 8 hours or overnight. Drain and rinse the beans once done.

Step 2: Grind the onion, ginger, and garlic into a smooth paste using a mortar and pestle.

Step 3: Heat the vegetable oil and ghee together in a pressure cooker over medium heat. Once hot, add the dried red chile peppers, cumin seeds, and whole cloves. Fry them until the cumin seeds begin to splutter.

Step 4: Stir in the onion paste and cook, stirring frequently, until the mixture turns golden brown.

Step 5: Add the ground turmeric, ground cumin, and ground coriander. Cook for a few more seconds to release the spices' aromas.

Step 6: Add the chopped tomatoes and cook until they break down and soften completely.

Step 7: Add the drained kidney beans to the pressure cooker, along with enough water to cover the beans. Pour in the additional 2 cups of water.

Step 8: Stir in the white sugar and salt, then close the pressure cooker lid. Bring the cooker to 15 pounds of pressure and cook for about 40 minutes.

Step 9: After 40 minutes, lower the heat and cook for another 10-15 minutes. Release the pressure and carefully open the cooker.

Step 10: Stir in the garam masala and ground red pepper. Garnish with chopped cilantro leaves before serving.

Nutrition Facts (per serving)

Calories	224
Total Fat	6g (7% DV)
Saturated Fat	1g (7% DV)
Cholesterol	3mg (1% DV)
Sodium	35mg (2% DV)
Total Carbohydrates	34g (12% DV)
Dietary Fiber	9g (31% DV)
Total Sugars	3g
Protein	11g (23% DV)
Vitamin C	10mg (11% DV)
Calcium	67mg (5% DV)
Iron	4mg (22% DV)
Potassium	789mg (17% DV)

Comments

Jennifer Anderson

10/03/2025 09:18:31 PM

Here is the revised version of your review: I accidentally posted my other review before completing it. Utilizing the techniques I learned in my Indian cooking class and incorporating the correct spices, this dish turned out to be absolutely fantastic. I included a few whole peppercorns, half a cinnamon stick, and substituted fresh tomatoes with one can of diced tomatoes and one can of tomato sauce. Since I don't own a pressure cooker, I used 4 cans of kidney beans that were drained and rinsed. Additionally, instead of adding the finely diced onion to the ginger/garlic paste, I browned it along with the whole spices. I served this delicious dish over peas pulav made with basmati rice and naan. A truly yummy meal!

Timothy Perez

10/06/2025 03:54:54 PM

Review Rewritten: A satisfying and delicious dish, although I plan to search for a better recipe for dal kidney beans. Towards the end, I was worried it might turn out bland, echoing the concerns of other reviewers, until I reached the final steps of the recipe. Adding Garam Masala, black pepper, paprika (substituted for red pepper), and salt truly elevated the flavors. A note on spice: I accidentally overspiced with Garam Masala, so you might need more than the suggested amount. Modifications: Using an Instant Pot, I stopped high-pressure cooking at 26 minutes instead of the recommended 40, yet my beans were still too soft. I added kale just before the low-pressure cooking, ensuring it didn't become mushy. For the low-pressure phase, I cooked for only 7 minutes with quick release. Suggestions: I recommend reducing the cooking time as it's easier to add time if needed, but overcooked food is less appealing. Other pointers: I used fresh tomatoes, a mix of vine-ripened and slicer tomatoes, and prepared the onion, garlic, ginger paste using a combination of food processor and mortar & pestle. Dicing the tomatoes finely allowed them to dissolve properly, with the skins blending seamlessly into the dal.

Karen Jones

10/03/2025 11:43:50 AM

Rating: 10/10! I prepared this dish using a digital pressure cooker. For next time, I plan to reduce the amount of water to cover the ingredients by just one cup, as it turned out too watery. Additionally, I will add a teaspoon of tomato paste when using off-season supermarket tomatoes. This recipe is definitely going into my cookbook.

Donald Wright

10/04/2025 11:07:19 AM

Delicious and fulfilling! I don't own a functioning pressure cooker, so I cooked dried beans separately and added them in during step 3. Since the beans were already cooked, I needed to include some liquid, so I poured in about 1/3 - 1/2 cup of chicken broth. This may not be suitable for vegetarians, but it definitely enhanced the flavor of the dish. I believe vegetable broth or water would also work well as substitutes.

Christine Campbell

10/05/2025 07:33:09 AM

This rajma recipe is absolutely fantastic, just like the ones I savored in India. Many thanks!

Amanda Gonzalez

10/05/2025 04:17:38 PM

Delicious and spicy.

Maria Wilson

10/03/2025 04:49:42 PM

I really enjoyed this dish, and it was a hit with my family. I opted for canned beans, ginger-garlic paste, and diced tomatoes, but I am thinking of trying tomato sauce next time. I love finding little shortcuts, especially when cooking on busy weeknights! We paired it with cumin rice, and it's a meal we will definitely be making again.