Ingredients
Method
- Pressure cook the soaked beans with plenty of water and a little salt for 6 to 8 whistles, or simmer for 1 to 1 1/2 hours, until completely soft. Dried kidney beans must be boiled thoroughly; never eat them undercooked.
- Heat the oil, add cumin seeds and the bay leaf, then cook the onions until deep golden.
- Add ginger-garlic paste, then the tomato puree, turmeric, chilli and coriander. Cook until the oil separates.
- Add the beans with about 2 cups of their cooking liquid and the salt. Simmer for 15 to 20 minutes, mashing a few beans to thicken.
- Stir in garam masala and crushed kasuri methi, garnish with coriander and serve with steamed rice.
The spices that matter
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Ground coriander is the bulk of most curry bases, often used in larger quantities than any other spice. Whole seeds are roasted for sambar, rasam and…
No coriander seed? A mix of a little cumin and a pinch of fennel gives a similar warmth. Fresh coriander leaves are a different flavour and not a substitute.
A pinch goes into almost every dal, sabzi and curry, usually with the onions or straight into the dal as it boils. Fresh turmeric root is pickled in …
No turmeric? There is no real substitute for flavour. For colour only, a tiny pinch of saffron or Kashmiri chilli changes the shade, but not the taste.
Adds heat to curries, dals, marinades and snacks. Most kitchens keep a hot powder for heat and Kashmiri chilli for colour.
No red chilli powder? Cayenne pepper is the closest swap. Mix with Kashmiri chilli or paprika to get colour with less heat.
Nice to have
The blend to use
Garam masala (Punjabi style): The best-known Indian spice mix: warm, aromatic and only mildly hot. Every household has its own version; this one is a classic Punjabi-sty…
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does rajma take to make?
About 15 minutes to prepare and 50 minutes to cook (plus soaking or marinating time where noted).
What spices are in rajma?
The essentials are cumin, coriander seed, turmeric, red chilli powder. Nice to have: indian bay leaf, dried fenugreek leaves.
Tips from travellers
Use Rajma differently at home? Share your tip. The first good one goes right here.