Authentic Rajma Recipe – Black Bean Curry with Coconut & Ginger

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Black Bean Curry with Coconut & Ginger

Hey everyone! If you’re anything like me, a comforting bowl of rajma chawal (black bean curry with rice) is the ultimate soul food. It’s a dish that instantly transports me back to my childhood, filled with warmth and happy memories. Today, I’m sharing my family’s treasured recipe for authentic rajma – a flavourful, aromatic curry with a delightful touch of coconut and ginger. It’s easier than you think, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t just any rajma recipe. It’s a beautiful blend of traditional flavours with a subtle sweetness from the coconut and a zing from the ginger. It’s quick to put together (once the beans are soaked, of course!), incredibly satisfying, and perfect for a cozy weeknight dinner. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup rajma (black beans)
• 1 tsp green chili-ginger paste
• 2 tbsps freshly grated coconut
• 1 tsp lemon juice
• Fresh coriander leaves, for garnish
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• Pinch of asafoetida (hing)
• 1 red chili

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rajma (Black Beans): Varieties & Soaking Tips

Using good quality rajma is key. You’ll find different varieties – some are smaller, some are larger. Either works beautifully! Soaking the rajma is essential for a creamy texture and to reduce cooking time. I usually soak 1 cup of rajma in about 3-4 cups of water for at least 7-8 hours, or even overnight. Don’t skip the soaking!

Urad Dal: The Significance of Split Black Lentils

Urad dal (split black lentils) adds a lovely nutty flavour and helps bind the curry. It’s a staple in many North Indian dishes. If you don’t have urad dal, you can substitute with chana dal (split chickpeas) in a pinch, but the flavour will be slightly different.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

Asafoetida, or hing, is a bit of an unusual spice, but it adds a wonderful savoury depth. It’s also known for its digestive properties – a real bonus with a hearty dish like rajma! You can find it at most Indian grocery stores, usually in powdered form. A little goes a long way!

Freshly Grated Coconut: Regional Variations & Substitutions

Freshly grated coconut is what truly elevates this rajma. It adds a subtle sweetness and a lovely texture. If you can’t find fresh coconut, you can use unsweetened desiccated coconut, but the flavour won’t be quite the same. About 1 tbsp of desiccated coconut for every 2 tbsp of fresh is a good ratio.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your rajma overnight. Once soaked, drain and rinse the beans. Then, add them to your pressure cooker with about 1.5 cups of water and ½ tsp of salt. Pressure cook for about 4 whistles. Once the pressure releases naturally, drain the rajma and set it aside.
2. Now, let’s make the tadka (tempering)! Heat about 2-3 tablespoons of oil in a pan. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
3. Add the urad dal and sauté until it turns golden brown. Be careful not to burn it!
4. Next, add a pinch of asafoetida, a sprig of curry leaves, and a whole red chili. Stir for just a few seconds until fragrant.
5. Stir in the green chili-ginger paste and sauté briefly – about 30 seconds – until the raw smell disappears.
6. Add the boiled rajma to the pan and toss well to coat with the spices. Cook on medium heat for 2-3 minutes, allowing the flavours to meld.
7. Finally, turn off the heat. Stir in the freshly grated coconut and lemon juice. Garnish generously with fresh coriander leaves.

And that’s it! Your authentic rajma is ready to be enjoyed.

Expert Tips

• Don’t overcook the rajma! You want them to hold their shape.
• Adjust the salt to your liking.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Rajma: This recipe is already easily vegan! Just ensure you’re using oil instead of ghee.
• Spice Level Adjustment: Mild to Spicy: If you prefer a milder flavour, reduce the amount of green chili-ginger paste or omit the red chili altogether. For a spicier kick, add a pinch of red chili powder or use a hotter variety of chili.
• Festival Adaptations: Rajma for Special Occasions: During festivals like Diwali or Lohri, I sometimes add a small piece of jaggery (gur) to the rajma for a touch of sweetness. It’s a lovely tradition!

Gluten-Free Rajma

Good news! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Rajma is traditionally served with steamed rice (chawal). A side of chopped onions, a dollop of yogurt, and a sprinkle of coriander leaves complete the meal. It also pairs beautifully with roti or naan.

Storage Instructions

Leftover rajma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

What is the best way to soak rajma for optimal texture?

Soaking overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water to help soften the beans.

Can I use canned rajma instead of dried beans?

Yes, you can! But the flavour and texture won’t be quite the same. If using canned rajma, reduce the cooking time significantly – you just need to heat them through with the spices.

How can I adjust the spice level of this rajma recipe?

Easily! Reduce or omit the green chili-ginger paste and red chili for a milder flavour. Add more for a spicier kick.

What is asafoetida and where can I find it?

Asafoetida (hing) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, usually in powdered form.

Can this rajma be made in an Instant Pot?

Absolutely! Reduce the pressure cooking time to about 20-25 minutes, followed by a natural pressure release.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian comfort to your kitchen.