Instant Pot Kidney Bean Curry Recipe – Authentic Indian Dal

Last Updated on 2 months by Neha Deshmukh

Instant Pot Kidney Bean Curry Recipe – Authentic Indian Dal

Hey everyone! If you’re anything like me, a comforting bowl of rajma chawal (kidney bean curry with rice) is the ultimate soul food. It reminds me of cozy Sunday lunches at my grandmother’s place, the aroma filling the entire house. Today, I’m sharing my go-to Instant Pot recipe for this classic Indian dish. It’s quick, easy, and tastes just like the real deal!

Why You’ll Love This Recipe

This Instant Pot kidney bean curry is a game-changer. It cuts down on the soaking and cooking time significantly, without compromising on flavor. Seriously, who has time to babysit a pot of beans all day? Plus, the Instant Pot ensures perfectly tender beans every single time. It’s a hearty, flavorful, and satisfying meal that the whole family will love.

Ingredients

Here’s what you’ll need to make this delicious rajma:

• 1 cup dried kidney beans (about 200g)
• 1 tbsp oil (15ml)
• 1 tsp cumin seeds (5g)
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic-green chili paste (approx. 20g)
• 1 cup tomato puree (240ml)
• 1/2 tsp turmeric powder (2.5g)
• 1 tsp red chili powder (5g)
• 1 tsp coriander powder (5g)
• 1 tsp garam masala (5g)
• 2 cups water (480ml)
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Dried Kidney Beans vs. Canned: While canned beans are convenient, dried kidney beans offer a superior flavor and texture. Trust me, the extra soaking time is worth it! If you must use canned, reduce the cooking time significantly (see FAQs).
• Garam Masala: This spice blend is the heart of Indian cooking. Regional variations exist – some are warmer, others more floral. Feel free to use your favorite brand, or even make your own! A good garam masala usually includes cinnamon, cardamom, cloves, and black pepper.
• Ginger-Garlic-Green Chili Paste: Freshly made paste is always best. It adds a vibrant flavor that pre-made pastes just can’t match. I usually make a big batch and freeze it in ice cube trays for easy use. You can adjust the amount of green chili to control the spice level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the kidney beans in 3 cups of water overnight. This helps them cook evenly and reduces cooking time. Don’t skip this step! Drain and rinse the beans thoroughly before using.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil and cumin seeds. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Add the chopped onions and ginger-garlic-green chili paste. Cook until the onions turn translucent and slightly golden brown.
4. Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2-3 minutes, stirring constantly, until the spices are well combined and fragrant. This step blooms the spices, releasing their full flavor.
5. Add the soaked kidney beans, 2 cups of water, and salt. Give everything a good mix, scraping the bottom of the pot to prevent sticking.
6. Close the lid, ensuring the vent is set to ‘Sealing’. Cook on the ‘Bean/Dal’ mode for 30 minutes.
7. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. Then, manually release any remaining pressure.
8. Open the lid, and garnish with fresh coriander leaves. If the curry is too thick, simmer it in ‘Sauté’ mode for a few minutes, adding a little water if needed. Serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years:

• Perfectly Cooked Beans: Soaking is key! If you forget, you can do a quick soak – boil the beans for 2 minutes, then let them sit in hot water for an hour.
• Avoiding Sticking: Scraping the bottom of the pot while sautéing is crucial. Also, ensure there’s enough liquid during pressure cooking.
• Consistency is Key: If your curry is too thick, add a splash of water and simmer. Too thin? Mash a few beans against the side of the pot to thicken it up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: For a milder curry, reduce the red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a dash of smoked paprika for a smoky flavor!
• Festival Adaptations: Rajma is a popular dish during Navratri and Diwali in some regions of India. It’s often served as part of a festive thali (platter).

Serving Suggestions

Rajma is best enjoyed with:

• Steaming hot rice (basmati is my favorite!)
• Warm roti or naan
• A side of raita (yogurt dip) to cool things down
• Crispy papadums for a satisfying crunch

Storage Instructions

Leftover rajma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes beautifully! Portion it out into freezer-safe containers for a quick and easy meal later.

FAQs

Let’s answer some common questions:

1. Can I use canned kidney beans instead of dried? What adjustments should I make?

Yes, you can! Drain and rinse one 15-ounce (425g) can of kidney beans. Reduce the cooking time to just 5-7 minutes on the ‘Bean/Dal’ setting, followed by a quick pressure release.

2. What is garam masala, and can I make my own?

Garam masala is a blend of warming spices commonly used in Indian cuisine. Absolutely, you can make your own! There are tons of recipes online. It’s a great way to customize the flavor to your liking.

3. My curry is too thick/thin. How do I adjust the consistency?

Too thick? Add a little water and simmer. Too thin? Mash a few beans against the side of the pot or simmer uncovered for a few minutes to allow some of the liquid to evaporate.

4. Can I freeze leftover kidney bean curry?

Yes! It freezes wonderfully. Store in airtight containers for up to 2-3 months.

5. What is the best type of rice to serve with Rajma?

Basmati rice is the classic choice. Its long grains and delicate flavor complement the rajma perfectly.

6. How can I reduce the cooking time?

Using a pressure cooker (like the Instant Pot) is the biggest time-saver! Don’t skip the soaking step, as it significantly reduces cooking time.

Enjoy! I hope this recipe brings a little bit of Indian comfort to your kitchen. Let me know how it turns out in the comments below!