Rajma (Red Kidney Beans)

Kidney beans are high on fiber and iron, with one cup providing ~50% of your daily dietary fiber needs, and ~30% of your iron quota. An added benefit is that it tastes fantastic (unlike the health food Ezikiel cereal I bought yesterday..."Umm, gravel..." said my husband as he chomped into it this morning!)

I picked up a bag of rajma (red kidney beans) a couple of weeks ago. It's easier if you buy canned kidney beans, but it's easy enough to cook the beans from scratch.

Two cups of red kidney beans (or two cans of kidney beans)
One onion
One tomato
One teaspoon of coriander powder
One teaspoon of garam masala
Half a teaspoon of turmeric
Two teaspoons of salt

  • Soak two cups of kidney beans in 6 cups of water, since the beans expand - soak it overnight
  • After the 8 to 10 hours of soaking, drain the beans. If using canned beans, you don't need to have soaked the beans, of course!
  • Start by boiling the kidney beans in a pot in fresh water for around 20 minutes with a teaspoon of salt and a half teaspoon of turmeric
  • Chop up the onion and fry it in a separate pan
  • When the onions turn golden, toss in a chopped tomato
  • As the tomato starts softening, add the rest of the dry ingredients (one teaspoon of coriander powder, one teaspoon of garam masala, one teaspoons of salt)
  • Once the onion, tomato and spice mixture softens and gets to a lumpy consistency, mix it into the boiling rajma
  • Stir in the spiced mixture. As the rajma softens, crush some of it - about two tablespoons - against the side of the pot, since that will give the curry some body (otherwise, you'll have the beans sitting separately for the watery liquid).
  • Test the rajma, but about 20 to 25 minutes on the stove should do the trick
Lunch today was interesting: I ate my Rajma rather conventionally with rice, K mixed it in with lettuce as his own impromptu salad dressing and D ate it with pasta shells!