Himachali Rajma
Veg
Vegan
Small, dark Himachali kidney beans from the Chamba or Kullu hills slow-cooked in a thick mustard-oil based masala without cream or butter — earthier, more textured, and less rich than the Punjabi version. The Himachali variety of rajma is considered among the finest in India.
Cuisines
Haryanvi
Himachali
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | rajma (red kidney beans) |
| 3 cups | water |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 large | onion, finely chopped |
| 2 medium | tomatoes, pureed |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the rajma in water overnight or for at least 8 hours.
- 2 Drain the soaked rajma and add it to a pressure cooker with 3 cups of water.
- 3 Pressure cook the rajma for 15-20 minutes or until they are soft and cooked through.
- 4 In a pan, heat mustard oil until it starts to smoke lightly, then reduce the heat.
- 5 Add cumin seeds and let them splutter.
- 6 Add the chopped onions and sauté until they turn golden brown.
- 7 Add ginger-garlic paste and sauté for another minute.
- 8 Add the tomato puree and cook until the oil separates from the mixture.
- 9 Stir in turmeric powder, red chili powder, and coriander powder. Cook for 2-3 minutes.
- 10 Add the cooked rajma along with its water to the pan.
- 11 Add salt and let the mixture simmer for 10-15 minutes on low heat.
- 12 Stir in garam masala and cook for another 2 minutes.
- 13 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a dollop of butter before serving.