Dry Rajma

1. 1
   prep

   Soak the rajma overnight.

   Rinse the dried rajma and soak in plenty of water for 8 hours or overnight. Drain and set aside before cooking.

2. 2
   pressure cook · ~20 min

   Pressure cook the rajma.

   1.Transfer the soaked and drained rajma to a pressure cooker.

   2.Add 3 cups water and a pinch of salt.

   3.Close the lid and pressure cook on medium heat for 4-5 whistles.

   4.Let the pressure release naturally. The beans should be tender but not mushy.

   5.Drain any excess water and set the cooked rajma aside.

   TIPDo not discard the cooking liquid — use it later if the masala feels too dry and needs loosening.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Heat oil in a heavy-bottomed kadai over medium heat.

   2.Add bay leaf, cinnamon stick, cumin seeds, and crushed cardamom.

   3.Let them sizzle and become fragrant, about 30 seconds.
4. 4
   saute · ~15 min

   Cook the onion masala base.

   1.Add the finely chopped onions and sauté until deep golden brown, 7-8 minutes.

   2.Stir in the ginger-garlic paste and slit green chilies. Cook until the raw aroma disappears, about 1 minute.

   3.Add the chopped tomatoes and a pinch of salt to help them soften.

   4.Cook until the tomatoes break down completely and oil begins to separate from the masala, 5-6 minutes.

   TIPPatience with the onions is key — a deep golden color is what builds the sweet, rich flavor base.
5. 5
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat. Add turmeric powder, red chili powder, and coriander powder.

   2.Stir continuously and cook the spices until fragrant, 30-45 seconds.

   3.If the masala sticks, splash a tablespoon of water and scrape up the fond.

   TIPKeep the heat low while blooming dry spices — they can burn quickly and turn bitter.
6. 6
   mix · ~7 min

   Combine the rajma with the masala.

   1.Add the drained cooked rajma to the masala.

   2.Sprinkle in the remaining salt.

   3.Toss everything gently but thoroughly so each bean is coated in the masala.

   4.Cook on low heat for 5-7 minutes, stirring occasionally, until the mixture is dry and the flavors meld.

   TIPDon't over-stir or the beans will break — fold gently to keep them whole.
7. 7
   garnish · ~1 min

   Finish with garam masala, amchur, and fresh garnish.

   1.Sprinkle garam masala and dry mango powder over the rajma and fold through.

   2.Turn off the heat. Garnish with chopped coriander leaves and julienned ginger.

   3.Serve hot with roti, paratha, or steamed rice.

   TIPAdding garam masala off the heat preserves its aromatic punch.

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