Dry Rajma
A hearty, protein-packed dry kidney bean curry, spiced with classic Indian aromatics. Perfect for a wholesome and convenient office lunchbox, it's delicious, satisfying, and easy to make.
For 4 servings
Soak and prep the kidney beans.
Rinse the kidney beans thoroughly and soak them in plenty of water overnight, or for at least 8 hours. Drain the soaking water before cooking.
TIPSoaking not only speeds up cooking but also makes the beans easier to digest.Pressure cook the rajma.
- Place the drained rajma in a pressure cooker.
- Add 3 cups of fresh water and 1/2 teaspoon of salt.
- Secure the lid and cook on high heat for 4-5 whistles.
- Reduce heat to low and simmer for 15 minutes.
- Turn off the heat and let the pressure release naturally.
TIPOnce cooked, the beans should be soft and mash easily with a spoon. If they are still hard, cook for a few more whistles.Prepare the masala base.
- Heat mustard oil in a kadai or pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
Cook the tomato masala.
- Pour in the tomato puree. Add turmeric powder, coriander powder, red chili powder, and the remaining 1/2 teaspoon of salt.
- Mix well and cook the masala, stirring occasionally, until the oil starts to separate from the sides, about 6-8 minutes.
- Drain the cooked rajma, reserving about 1/4 cup of the cooking liquid.
Combine rajma with the masala.
- Add the drained, cooked rajma to the pan with the masala.
- Stir gently to coat the beans well.
- Using the back of your ladle, lightly mash some of the beans against the side of the pan. This helps to create a thicker, creamier consistency.
- If the mixture looks too dry, add a splash of the reserved cooking liquid.
TIPMashing a few beans is the secret to a semi-dry curry that still feels bound together.Simmer to combine flavors.
Cover the pan and let the rajma simmer on low heat for 5-7 minutes, allowing the beans to absorb all the flavors of the masala. The final consistency should be semi-dry, not runny.
Garnish and serve.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Mix gently. Let it rest for 5 minutes before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Skip Soaking: Soaking rajma overnight is crucial for even cooking and better digestion. Never skip this step.
- 2Mashing for Texture: Lightly mashing about 1/4 of the beans creates a wonderful texture that binds the dry masala together.
- 3Roast Spices Well: Ensure you cook the powdered spices with the tomatoes until the oil separates. This develops a deep, rich flavor and removes any raw taste.
- 4Meal Prep Tip: This dish stores beautifully in the fridge for 3-4 days, making it ideal for office lunchboxes. The flavors often improve the next day.
Frequently asked questions
Yes, Dry Rajma is very healthy. It's an excellent source of plant-based protein, dietary fiber, and complex carbohydrates, which provide sustained energy. This version is made with minimal oil, making it a great low-fat option.
