Authentic Rajma Recipe – Kidney Bean & Coconut Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Kidney Bean & Coconut Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful Rajma snack. It’s something my nani (grandmother) used to make, and the aroma always filled the house with such warmth. It’s not the usual rajma you’d find in a curry, but a delightful dry preparation perfect for a quick bite or even as a traditional offering. Let’s get cooking!

Why You’ll Love This Recipe

This Rajma recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor thanks to the simple tempering and fresh coconut. Plus, it’s incredibly versatile. You can enjoy it as a snack, a side dish, or even as a bhog (ritual offering) during festivals. Honestly, it’s comfort food at its finest.

Ingredients

Here’s what you’ll need to whip up this delicious Rajma snack:

• ½ cup Rajma (Kidney Beans) – about 150g
• ¼ cup Grated Coconut – about 30g
• 2 tsp Oil
• 1 tsp Mustard Seeds
• ¾ tsp Urad Dal (Split Black Gram) – about 4g
• 1 Red Chilli, dried
• 1 Green Chilli, chopped
• 1 pinch Hing (Asafoetida)
• Few Curry Leaves – about 8-10 leaves

Ingredient Notes

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

Rajma (Kidney Beans) – Varieties & Selection

There are a few different types of Rajma available. The Chitra Rajma is a popular choice for its beautiful color and creamy texture. However, any variety will work well for this recipe. Just make sure they’re fresh!

Coconut – Fresh vs. Dried

Freshly grated coconut is always best for that authentic flavor. But if you can’t find it, unsweetened desiccated coconut works perfectly fine. Just rehydrate it with a tablespoon of warm water before adding it to the pan.

Urad Dal – Regional Variations & Substitutions

Urad dal adds a lovely nutty flavor. In some regions, people also add a tiny bit of chana dal (split chickpeas) along with it. If you don’t have urad dal, you can substitute it with moong dal (split yellow lentils), but the flavor will be slightly different.

Hing (Asafoetida) – Benefits & Usage

Hing might smell a little funky on its own, but it adds a wonderful savory depth to Indian dishes. It’s also known for its digestive properties! A little goes a long way, so just a pinch is all you need. If you’re sensitive to the smell, start with even less.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the Rajma overnight or for at least 7-8 hours. This helps them cook evenly and become nice and tender.
2. Drain the soaked Rajma and add them to a pressure cooker with a pinch of salt and enough water to cover them. Pressure cook for about 5 whistles. Once the pressure releases naturally, drain the Rajma and set aside.
3. Now, let’s make the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready.
4. Add the urad dal and sauté until it turns golden brown. Then, add the red chilli (broken into pieces), green chilli, hing, and curry leaves. Sauté for another minute until everything is fragrant.
5. Add the cooked Rajma to the pan and mix well. Adjust the salt if needed and sauté for 1-2 minutes, allowing the flavors to meld together.
6. Finally, mix in the grated coconut and stir well. Cook for another minute, then remove from heat.

And that’s it! Your delicious Rajma snack is ready to be enjoyed.

Expert Tips

• Don’t overcook the Rajma! You want them to hold their shape.
• Adjust the amount of green chilli according to your spice preference.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like things extra spicy, add another green chilli or a pinch of red chilli powder. For a milder flavor, remove the seeds from the green chilli.
• Festival Adaptation (e.g., Janmashtami offering): My family always makes this during Janmashtami. We add a tiny bit of sugar to the tempering for a slightly sweet and savory flavor, perfect for offering to Lord Krishna.

Serving Suggestions

This Rajma snack is fantastic on its own! But you can also serve it with:

• A cup of hot chai (tea)
• A side of sliced onions and lemon wedges
• As part of a larger thali (Indian platter)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

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

Soaking Rajma overnight is ideal. If you’re short on time, at least 7-8 hours will do. Using warm water can speed up the process slightly.

Can I use canned rajma instead of dried beans?

Yes, you can! Just drain and rinse the canned Rajma thoroughly before adding it to the pan. Keep in mind the texture might be slightly different.

What if I don’t have asafoetida (hing)? What can I substitute?

If you don’t have hing, you can skip it. It adds a unique flavor, but the recipe will still be delicious without it. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

How can I adjust the spice level of this recipe?

Easily! Reduce or remove the green chilli, or use a milder variety. You can also add a pinch of red chilli powder for extra heat.

Is this recipe suitable for those with nut allergies (considering coconut)?

Unfortunately, no. This recipe contains coconut. If you have a nut allergy, you’ll need to omit the coconut. You could try adding some chopped cilantro for a fresh flavor instead.