Mixed Bean Curry Recipe – Rajma, Chole & Lobia Delight

Last Updated on 2 months by Neha Deshmukh

Mixed Bean Curry Recipe – Rajma, Chole & Lobia Delight

Hey everyone! If you’re anything like me, you love a good, hearty curry. And this Mixed Bean Curry? It’s a total game-changer. I first made this when I wanted to use up a bunch of different dried beans I had in the pantry, and honestly, it’s become a regular in my kitchen. It’s packed with flavour, super satisfying, and a fantastic way to get a good dose of protein. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average bean curry. We’re talking a beautiful blend of textures and tastes, all simmered in a rich, aromatic gravy. It’s comforting, flavourful, and surprisingly easy to make. Plus, it’s a great way to sneak in a variety of beans – each with its own unique nutritional benefits. Trust me, one bowl and you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious Mixed Bean Curry:

• ¼ cup kidney beans (rajma) – about 75g
• ¼ cup chickpeas (chole/kabuli chana) – about 75g
• ¼ cup whole black gram (sabut urad) – about 75g
• ¼ cup black-eyed bean (lobia) – about 75g
• ¼ cup whole green gram (sabut moong) – about 75g
• 4 + ¼ cups water – about 950ml
• 2 tablespoons oil – about 30ml
• 1 tablespoon butter/ghee – about 15ml
• 2 tomatoes
• ½ cup onion paste – about 120ml
• 1 tablespoon ginger-garlic paste – about 15ml
• 1 green chili
• 1 inch cinnamon stick (dalchini)
• 1 black cardamom (moti elachi)
• 1 bay leaf (tej patta)
• 1 teaspoon roasted cumin powder (bhuna jeera powder) – about 5g
• 1 teaspoon coriander powder (dhania powder) – about 5g
• 1 teaspoon red chili powder – about 5g
• ¼ teaspoon turmeric powder (haldi powder) – about 1g
• ¼ teaspoon garam masala powder – about 1g
• 1 tablespoon dried fenugreek leaves (kasuri methi) – about 7g
• 1 teaspoon cumin seeds (jeera) – about 5g
• 1 cream cheese spread triangle – about 60g
• 1 teaspoon sugar – about 4g

Ingredient Notes

Let’s talk about some of these ingredients – and how to get the most out of them!

Unique Bean Blend: Exploring Rajma, Chole, Urad, Lobia & Moong

Don’t be intimidated by the number of beans! Each one brings something special to the party. Rajma (kidney beans) adds a lovely earthiness, chole (chickpeas) provide a nutty flavour and firm texture, urad dal (black gram) helps thicken the gravy, lobia (black-eyed peas) are mild and creamy, and moong (green gram) cooks quickly and adds a subtle sweetness. Feel free to adjust the proportions to your liking – it’s your curry!

Spice Spotlight: Black Cardamom & Kasuri Methi

Black cardamom (moti elachi) has a smoky, almost camphor-like flavour that adds depth to the curry. It’s different from green cardamom, so don’t substitute! Kasuri methi (dried fenugreek leaves) is essential. It adds a unique, slightly bitter aroma that’s characteristic of North Indian cuisine. Crush it between your palms before adding to release its flavour.

Oil & Fat Choices: Balancing Oil & Ghee for Flavor

I like to use a combination of oil and ghee (clarified butter). The oil helps with cooking at higher temperatures, while the ghee adds a beautiful richness and aroma. You can use all oil if you prefer, or all ghee for an extra indulgent curry.

Regional Variations: North Indian Influence & Potential Adaptations

This recipe is heavily influenced by North Indian cooking, particularly Punjabi cuisine. You’ll often find similar bean combinations and spice blends in dishes from that region. Feel free to experiment with other spices like amchur (dried mango powder) for a tangy twist, or a pinch of asafoetida (hing) for added flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Beans: Start by soaking all the beans overnight in plenty of water. This is crucial for reducing cooking time and making them easier to digest.
2. Pressure Cook: The next morning, drain and rinse the beans thoroughly. Add them to a pressure cooker with 4 cups of water, a pinch of salt, a bay leaf, a black cardamom, and a cinnamon stick. Pressure cook for 6-8 whistles, then simmer on low heat for about 10 minutes. Let the pressure release naturally.
3. Sauté the Aromatics: While the beans are cooking, heat the oil and butter in a pan over medium heat. Once hot, add the cumin seeds and let them splutter. Then, add the onion paste and ginger-garlic paste and sauté until golden brown – this is where the flavour starts to build!
4. Cook the Tomatoes: Add the chopped tomatoes and cook until they soften and break down. Stir in the cream cheese spread and cook for another 3-4 minutes, until it’s nicely incorporated.
5. Bloom the Spices: Now for the magic! Add the chili powder, coriander powder, cumin powder, turmeric, and garam masala. Cook the spices for 2-3 minutes, stirring constantly, until fragrant. Add about ¼ cup of water to prevent them from burning.
6. Combine & Simmer: Add the cooked beans (with their cooking liquid) to the pan. Stir in the kasuri methi, sugar, and salt. Simmer for 15-20 minutes, or until the gravy thickens to your liking. If it gets too thick, add a little more water.
7. Serve & Enjoy: Serve hot with steamed rice or naan. Garnish with a sprinkle of fresh coriander leaves, if you like.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Soaking & Cooking Beans for Perfect Texture

Don’t skip the soaking! It really does make a difference. If you forget, you can quick-soak the beans by boiling them for 2 minutes, then letting them sit in hot water for an hour.

Building Flavor with the Spice Blend

The key to a great curry is layering the flavours. Sautéing the onions and ginger-garlic paste until golden brown is essential. And don’t be afraid to experiment with the spice levels – adjust to your taste!

Achieving the Right Gravy Consistency

The gravy should be thick enough to coat the back of a spoon, but not so thick that it’s pasty. If it’s too thin, simmer for a few more minutes. If it’s too thick, add a little water.

Variations

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

Vegan Mixed Bean Curry: Simply omit the butter and cream cheese spread. Use oil instead, and add a tablespoon of cashew paste for richness.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the chili powder for a milder curry. Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.

Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic. For Diwali, you can add a touch of sweetness with a tablespoon of jaggery.

Serving Suggestions

This Mixed Bean Curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With fluffy steamed rice – a classic pairing!
• With warm, soft naan bread – perfect for scooping up the gravy.
• As part of a larger Indian thali (platter) with other curries, raita, and salads.
• With a side of simple yogurt to cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight before reheating.

FAQs

Let’s answer some common questions:

Can I use canned beans instead of dried beans?

Yes, you can! But the flavour won’t be quite as complex. If using canned beans, drain and rinse them well, and add them to the gravy during the last 10-15 minutes of cooking.

How do I adjust the spice level of this curry?

Start with less chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to serve this mixed bean curry?

With steamed rice or naan bread! A side of yogurt is also a great addition.

Can this curry be made ahead of time?

Absolutely! The flavours actually develop even more overnight.

What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.

Can I freeze leftover mixed bean curry?

Yes, it freezes beautifully! Just thaw overnight before reheating.

Enjoy this delicious and comforting Mixed Bean Curry! I hope it becomes a favourite in your kitchen too. Happy cooking!