What is Rajma?
Think melt-in-your-mouth kidney beans coated in a thick onion and tomato masala gravy and loaded with flavor. I’m not sure there’s anything more comforting than a bowl of rajma chawal (rajma and rice). Rajma is a red kidney bean curry that’s typically served with basmati rice hence the words rajma chawal. For those of us who are Punjabi, these two words go together like peanut butter and jelly. Not only is this recipe extremely economical thanks to the dried kidney beans, but it’s also great for those following a gluten-free or vegan diet. I’m Punjabi, and so as a child, this dish was in our regular dinner rotation. The funny thing is that back then, I loathed rajma. It was nothing compared to Butter Chicken, my childhood dish of choice. But now, if you were to ask me to choose between the two, I think I’d pick rajma (ugh, tough choice, though). It’s a dish that makes me feel nostalgic, and I find it so, so delicious. I relish every bite. It wasn’t until I left home and went off to college that I started to miss my mom’s rajma. I still remember the look of surprise on my mom’s face when I asked her to make it for me – not kidding when I say her jaw dropped. It’s funny how things you don’t care for as a child end up being dishes you love. I feel the same way about bitter melon (karela) – hated it back in the day, absolutely love it now.
Should I Soak Kidney Beans?
This always seems to be a controversial topic. I know many people feel pretty strongly over whether or not to soak legumes, but I think many Indian families soak beans/legumes before cooking. I partially do it out of habit (it’s what my mom taught me and what my grandmother taught her) and because I think it makes the beans easier to digest. You decide what is best for you, but please know that you will need to cook the kidney beans for longer than the time listed in my recipe if you use unsoaked beans. My method results in perfectly soft and tender kidney beans. In addition to increasing the cook time – another thing to keep in mind if you decide not to soak the beans is that you’ll likely have to add more water to the recipe as soaked kidney beans absorb water. If you decide to use unsoaked kidney beans, then let us know how it goes. One last thing about kidney beans – they contain a high level of a toxin called phytohaemagglutinin (yeah, that’s a mouthful) – this lectin is destroyed if you cook the beans long enough. Eating kidney beans that aren’t properly cooked can cause some pretty bad stomach/GI issues – another reason to either soak the rajma or cook them longer. If you love this Punjabi dish, then chances are you’ll love my recipe for Punjabi chole too, so give that a try next! Then check out my cookbook: Indian Food Under Pressure! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
