Rajma Recipe (Kidney Bean Curry)

Rajma, unlike your stinky ex, is reliable—always there for you when you need it. This rich, hearty kidney bean curry is the ultimate comfort food, perfectly paired with fluffy rice and a dollop of cool yogurt. A Punjabi classic passed down through generations, it’s the edible equivalent of a warm hug, bringing the flavors of home to your plate.

Why it’s accidentally gut-friendly:

• Rich in fiber: Kidney beans pack about 11 grams of fiber per cup, supporting healthy digestion and preventing constipation.

• Prebiotic properties: They feed good gut bacteria, helping to diversify and strengthen your microbiome.

• Antioxidants: Tomatoes and turmeric are rich in lycopene and curcumin, reducing inflammation and protecting the gut lining.

• Digestive enzymes: Ginger and garlic stimulate enzyme production, improving nutrient absorption and reducing bloating.

Time: 60 mins (plus 6 hours/overnight soaking)Feeds: 6

Ingredients:

• 400g dried kidney beans

• 1 large potato, peeled and chopped into chunks

• 2 medium onions, finely chopped

• 5 garlic cloves, minced

• 1-inch piece of ginger, grated or finely chopped

• 2–4 green chilies, finely chopped

• 1 tsp turmeric powder

• ¼ tsp cumin powder

• ¼ tsp coriander powder

• 1 tsp salt (adjust to taste)

• 2 tbsp oil or ghee

• 2 fresh tomatoes (quartered) or ¼ tin of chopped tomatoes

• 1 tsp garam masala

• Additional water as needed

Instructions:

1. Prepare the Kidney Beans:

   • Wash the kidney beans thoroughly, discarding any broken ones or debris.

   • Place them in a large pot, cover with 2 liters of water, and soak for at least 6 hours or overnight.

2. Cook the Kidney Beans:

   • Place the pot with the soaked beans on medium heat, bring to a boil, then reduce the heat to low. Cover with a lid and simmer for 45 minutes or until tender.

   • Check the water level occasionally, adding more boiled water if needed to keep the beans submerged.

   • Note: Cooking time can vary depending on the beans' age, so it might take up to 2 hours. A pressure cooker is quicker, but the authentic slow-cooking method is worth it when possible.

3. Prepare the Tadka (Spiced Base):Without a Food Processor:

   • Heat oil or ghee in a pan, add onions, and sauté until golden brown.

   • Add the garlic, ginger, green chilies, salt, turmeric, cumin powder, and coriander powder. Cook for 2–3 minutes.

   • Add the tomatoes and cook gently for 10–15 minutes, stirring regularly to prevent burning. Stir in garam masala.

4. With a Food Processor:

   • Blend onions, garlic, ginger, chilies, and tomatoes into a paste.

   • Heat oil or ghee in a pan, add the paste, salt, turmeric, cumin powder, and coriander powder. Cook for 10–15 minutes, stirring frequently. Stir in garam masala.

5. Combine the Ingredients:

   • Add the chopped potatoes to the pot with the cooked kidney beans.

   • Stir in the tadka and add enough water to partially submerge the beans (about 100ml, but adjust as needed).

   • Cover and simmer for 15–20 minutes.

6. Adjust the Consistency:

   • Check if the potatoes and beans are tender. If the curry seems too thin, mash one of the potatoes to thicken the gravy.

7. Serve:

   • Serve hot with steamed rice or chapati, and add a dollop of yogurt on the side if you like.