One of my favorite Indian dishes that always reminds me of home. Rajma Chawal is a classic dish made with red kidney beans and fresh ingredients. This is an oil free version of my momma’s best dish!
Rajma holds a special place for me – it’s a comforting dish for me. It reminds me of my childhood and home, especially my momma..it’s one of my favorite dishes.
It can be made in a variety of ways- there’s no wrong way of making this really. It’s all about experimenting to see what works best for you.
Oil free Rajma
- 2.5 cups red kidney beans (soaked overnight)
- 5 large roma tomatoes (pureed)
- 1 large white onion
- 1 jalapeno pepper
- 2 one inch pieces of ginger
- 1 1/2 tbsp rajma masala
- 1tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp red chili pepper
- 1/2 tbsp garam masala
- salt to taste
- 1 tbsp cumin powder
- coriander for garnish
In an instant pot or pressure cooker, add the soaked and drained kidney beans, onion (as a whole), jalapeno pepper cut in half, and ginger. Fill with water about 2 inches above the beans. Pressure cook for 3 whistles in pressure cooker and manually pressure cook for 4-5 mins in instant pot.
Let the pressure naturally release and then transfer the onion, jalapeno, and ginger to a food processor (try to take as little water as possible). Blend until smooth.
In a hot pan, add the onion paste and mix until it has cooked down and turns brown, then add tomato puree and mix until it's fully incorporated.
Add in your spices and mix well, making sure you cook the spices for at least 2-3 minutes.
Transfer the mixture back into the instant pot or pressure cooker where the beans are in. Pressure cook for another 3 whistles or manually pressure for another 10 minutes.
Naturally release the pressure. IF it's a bit runny, then simmer and cook down until you reach your desired consistency.
garnish with fresh coriander and enjoy :)