Kidney Bean Recipe – Authentic Indian Rajma with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Kidney Bean Recipe – Authentic Indian Rajma With Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful kidney bean dish (Rajma) with a lovely touch of coconut and aromatic spices. This isn’t just any Rajma recipe; it’s the one I’ve tweaked and perfected over the years, inspired by my grandmother’s cooking and a few happy accidents in the kitchen! It’s perfect for a cozy weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This Rajma recipe is special because it balances traditional flavors with a subtle sweetness from the coconut. It’s incredibly satisfying, packed with protein, and surprisingly easy to make once you get the hang of the tempering. Plus, the aroma while it’s cooking? Absolutely divine! You’ll love how this dish warms you from the inside out.

Ingredients

Here’s what you’ll need to create this delicious Rajma:

• 1 cup kidney beans (approx. 200g)
• 4 cups water (approx. 950ml)
• 1 teaspoon salt (approx. 6g)
• 1-2 tablespoons sesame oil (approx. 15-30ml)
• 1 teaspoon mustard seeds (approx. 5g)
• 1 teaspoon urad dal (split black lentils, approx. 6g)
• 12-15 curry leaves
• 2 dry red chilies
• 1 pinch asafoetida (hing)
• 2-3 tablespoons grated coconut (approx. 20-30g)

Ingredient Notes

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

Kidney Beans: Choosing the Best Quality

Look for kidney beans that are plump and uniformly colored. Avoid any that are shriveled or have blemishes. Rajma comes in a few varieties – the red kidney bean (used here) is most common, but you can also find white kidney beans.

Sesame Oil: Regional Variations & Substitutes

Sesame oil (til ka tel) adds a wonderful nutty flavor that’s characteristic of North Indian cuisine. In some regions, people use mustard oil, which has a more pungent flavor. If you can’t find sesame oil, you can substitute with vegetable oil, but the flavor won’t be quite the same.

Urad Dal: The Importance of This Lentil

Urad dal (split black lentils) is a key ingredient in the tempering. It adds a lovely depth of flavor and helps create a beautiful aroma. Don’t skip it!

Asafoetida (Hing): A Unique Spice & Its Benefits

Asafoetida, or hing, has a rather…unique smell in its raw form! But trust me, when cooked, it adds an incredible savory umami flavor. It’s also known for its digestive properties. You can find it in most Indian grocery stores.

Curry Leaves: Fresh vs. Dried – What’s Best?

Fresh curry leaves are always best. They have a vibrant aroma and flavor that dried leaves just can’t match. If you absolutely must use dried, use about half the amount, as the flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Beans: First things first, rinse the kidney beans thoroughly. Then, place them in a large bowl and cover with plenty of water. Let them soak overnight – at least 8 hours.
2. Pressure Cook: Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of fresh water and 1 teaspoon of salt. Pressure cook for about 15-20 minutes, or until the beans are tender but still hold their shape. (Around 3-4 whistles on medium heat). Let the pressure release naturally.
3. Prepare the Tempering (Tadka): While the beans are cooking, let’s get the tempering ready. Heat 1-2 tablespoons of sesame oil in a pan over medium heat.
4. Bloom the Seeds: Once the oil is hot, add the mustard seeds. Wait for them to splutter – this is important! It releases their flavor.
5. Add the Dal & Aromatics: Add the urad dal and sauté for a minute or two, until it turns golden brown. Then, add the curry leaves and dry red chilies. Fry for a few seconds until fragrant. Be careful not to burn the chilies!
6. Introduce the Hing: Now, add a pinch of asafoetida (hing) and quickly stir it in. It cooks very fast, so don’t let it burn.
7. Combine & Simmer: Pour the cooked tempering over the cooked kidney beans. Mix well and sauté for 3-4 minutes on medium heat, allowing the flavors to meld together.
8. Finish with Coconut: Finally, turn off the heat and stir in the grated coconut. Serve warm!

Expert Tips

Here are a few things I’ve learned along the way to help you make the best Rajma ever.

Soaking the Kidney Beans for Optimal Texture

Don’t skip the soaking! It helps the beans cook evenly and reduces cooking time. Soaking also makes them easier to digest.

Achieving the Perfect Tempering (Tadka)

The tempering is where the magic happens. Make sure the oil is hot enough before adding the mustard seeds, and wait for them to splutter before adding the other ingredients.

Adjusting Spice Levels to Your Preference

Feel free to adjust the number of red chilies to control the spice level. You can also add a pinch of red chili powder if you like it extra spicy.

Variations

Rajma is a versatile dish! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level: My family loves a medium spice level, but you can easily adjust it to mild or hot.
• Festival Adaptation: We often make Rajma during festivals like Diwali and Holi. It’s considered a very auspicious dish.

Serving Suggestions

Rajma is traditionally served with steamed rice. A side of yogurt (dahi) or a simple onion salad complements it beautifully. My kids love it with a side of roti (Indian flatbread) too!

Storage Instructions

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well – just portion it out into freezer-safe containers.

FAQs

Let’s answer some common questions!

How long can I soak kidney beans before cooking?

You can soak them for up to 24 hours. Just make sure to change the water a couple of times.

Can I use canned kidney beans instead of dried?

Yes, you can! But the flavor and texture won’t be quite the same. If using canned beans, drain and rinse them well before adding them to the tempering. Reduce the cooking time significantly.

What is asafoetida and where can I find it?

Asafoetida (hing) is a resin with a pungent smell. You can find it in most Indian grocery stores, usually in powder or block form.

How can I adjust the consistency of the rajma?

If you prefer a thicker consistency, mash a few of the beans with the back of a spoon. If you want it thinner, add a little hot water.

What is the best way to store leftover rajma?

Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.