Rajma is my 3 year old’s favorite food. Whenever I ask him what he wants for lunch or dinner….he always replies “beans and rice; the red ones” So, needless to say that this is probably the single most cooked food in my house. It is my go-to food when my son feels like being picky. It is not his fault that he loves this dish; I think all children of North Indian descent grow up very fond of Rajma. I know that I used to (and still do) ask my mom to make it as well. It a a healthy comfort food that I hope you will enjoy as much as we do. This low point, low fat, high fiber dish is a staple in our house. Serve it up with some basmati rice & raita for a low point lunch or dinner.
A Pressure Cooker (PC) is required for this recipe. It can be made in a crock pot..add all the ingredients below to the crock pot and cook for 4-6 hrs until beans are completely done.
Place PC with 8 cups of water over high heat. Rinse beans & add to PC. Add the onions, garlic & ginger. Close the lid of the PC, making sure that no steam is escaping from the lid. Cook on the highest setting (depends on your PC) Once a “whistle” is heard; lower the heat to medium and cook for 45 to 60 minutes. Release the steam and open the lid at 45 minutes, check if beans are fully cooked. If the beans are not fully cooked, for an additional 10-15 minutes. If the water has evaporated; add 1-2 cups extra and continue to cook.
Once beans are cooked; stir in the crushed tomatoes & seasonings. Bring to boil and cook for an additional 5 minutes for flavors to combine. If the beans appear “watery” cook for longer, until the gravy thickens up. Garnish with Cilantro and serve with steamy basmati rice, roti, or naan. You can also serve with raita or plain yogurt.
**I usually take 2 servings out for my son and then add the chili powder at the end**