Rajma Recipe – Authentic Kidney Bean & Coconut Tempering

Last Updated on 2 months by Neha Deshmukh

Rajma Recipe – Authentic Kidney Bean & Coconut Tempering

Hey everyone! Today, I’m sharing a super simple yet incredibly flavorful Rajma recipe – a kidney bean dish with a delightful coconut tempering. It’s a little different from the usual North Indian Rajma masala, leaning towards South Indian flavors, and honestly? It’s become a weeknight staple in my kitchen. It’s quick, comforting, and always a hit!

Why You’ll Love This Recipe

This Rajma recipe is all about simplicity and big flavor. It’s ready in under 10 minutes (once the rajma is cooked, of course!), making it perfect for a quick snack or a side dish. The coconut tempering adds a lovely sweetness and texture that complements the earthy kidney beans beautifully. Plus, it’s a fantastic way to enjoy rajma in a completely new way!

Ingredients

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

• 2 cups rajma/kidney beans, cooked
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 2 sprigs curry leaves
• A pinch of hing (asafoetida)
• 3 dried red chillies, broken into pieces
• 3 tbsp grated coconut
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way – seriously, just a pinch. You can find it at most Indian grocery stores, or online.
• Urad Dal: This lentil adds a lovely nutty flavor and a bit of texture to the tempering. If you don’t have urad dal, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.
• Rajma Variations: There are so many types of kidney beans! I prefer the smaller, red kidney beans for this recipe, but you can use larger ones too. Just adjust the cooking time accordingly. In some regions, people also add a tiny bit of jaggery to balance the flavors – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready!
2. Now, add the urad dal, curry leaves, hing, and broken dried red chillies. Sauté for about 30 seconds, until the dal turns golden brown and fragrant. Be careful not to burn the hing!
3. Stir in the grated coconut and lightly fry for another minute, just until it’s lightly toasted. We don’t want it to brown.
4. Add the cooked rajma to the pan and toss well to combine everything. Make sure the tempering is evenly distributed throughout the beans.
5. Finally, season with salt to taste and serve immediately. It’s best enjoyed warm!

Expert Tips

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

• Don’t overcrowd the pan when making the tempering. It’s better to use a slightly larger pan to ensure everything cooks evenly.
• If you’re using canned rajma, make sure to drain and rinse it well before adding it to the pan.
• For extra flavor, you can add a squeeze of lemon juice just before serving.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: If you like things spicy, add an extra dried red chilli or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the chillies before breaking them. My friend, Priya, always makes a super mild version for her kids.
• Festival Adaptations: This simple Rajma makes a lovely offering during Janmashtami or Navratri – a light and flavorful sattvic dish.

Serving Suggestions

This Rajma is incredibly versatile!

• Enjoy it as a quick snack on its own.
• Serve it as a side dish with rice and dal.
• It’s also delicious with roti or paratha.
• I sometimes serve it with a side of plain yogurt to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Honestly though, it’s best enjoyed fresh!

FAQs

Let’s answer some common questions:

• What type of Rajma/Kidney beans are best for this recipe? I prefer the smaller, red kidney beans, but you can use any type you like.
• Can I make this tempering ahead of time? You can, but it’s best to make it fresh for the best flavor and texture. If you do make it ahead, store it in an airtight container at room temperature and add it to the rajma just before serving.
• How can I adjust the spice level? Add more or fewer dried red chillies, or use cayenne pepper. Removing the seeds from the chillies also reduces the heat.
• What is Hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. It adds a unique savory flavor. You can find it at Indian grocery stores or online.
• Can I use desiccated coconut instead of grated fresh coconut? Yes, you can! But the flavor won’t be quite as fresh and vibrant. If using desiccated coconut, use about 2 tablespoons.