Rajma served with rice is popular for family meals and for langar. Rajma is a hearty traditional Indian food made with red kidney beans which are considered to be the king of beans. This flavorful Rajma recipe combines kidney beans with pinto beans, and is very much like a curried South Western vegan chili flavored with the spices of India. Pinto beans are quicker cooking than kidney beans, and have creamy consistency and delicious flavor.
Rajma can be made in a slow cooker crock-pot to be ready in six hours, be cooked stove top to be ready in 2 1/2 hours, or be ready in about an 75 minutes if prepared in a pressure cooker and cooked under pressure for about 45 minutes, and allowed to cool naturally.
Whenever preparing sacred langar for serving to sangat, meditative loving devotion is an essential ingredient. To impart the flavor of the divine, recite Waheguru while observing bibek langar guidelines.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
- 2 cups pinto beans
- 1 cup Light red kidney beans
- 9 cups water
- 1 tablespoon olive oil
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 1 Jalapeno green chili pepper minced
- 1 Thai chili pepper minced
- 3 salad peppers diced (1 each red, orange and yellow)
- 1 1/2 large roma tomato diced
- 3 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons cumin seed
- 1 tablespoon dried methi (fenugreek leaves)
- 1 1/4 teaspoon haldi (turmeric)
- 1/4 teaspoon gharam masala (spicy mix)
- Hand-full fresh cilantro leaves
Rinse light red kidney beans and pinto beans with fresh water. Remember to recite "Waheguru." *Soaking beans overnight will reduce cooking time, as will starting with boiling water.
To reduce cooking time by an hour when using a crock pot, first boil water. Turn heat to high heat setting. Add nine cups of water to beans. Remember to recite "Waheguru." Dice onion, tomato and salad peppers. Mince garlic Jalapeno and Thai chili peppers. Add all ingredients to crock pot. Rajma should be ready in about 6 hrs. Reduce heat to warm setting, or turn off.
- Method 1 - Add all ingredients to pressure cooker. Remember to recite "Waheguru." When pressure has risen cook for 45 minutes: Turn off heat and allow cooker to reduce pressure naturally before opening.
- Method 2 - Add beans, water, 2 1/2 teaspoons of salt and a teaspoon of oil to pressure cooker. Remember to recite "Waheguru." When pressure has risen cook for *30- 45 minutes: Turn off heat and allow cooker to reduce pressure naturally before opening. Meanwhile, saute cumin seed, ground black pepper, onions, garlic, and all peppers in hot oil in a separate frying pan, or sarbloh all iron cookware. When onions have begun to brown add tomato, methi, 1/2 teaspoon of salt and spices. When pressure is reduced combine spices with cooked beans.
Boil water in a large pot, or sarbloh all iron cookware.
- Method 1 - Add all ingredients to boiling water. Remember to recite "Waheguru." Reduce heat to medium and simmer for about *1 1/2 - 3 hours.
- Method 2 - Add beans and 2 1/2 teaspoons of salt to boiling water. While beans are cooking, remember to recite "Waheguru." Prepare, and saute other ingredients in a separate frying pan, or sarbloh all iron cookware. Heat oil and add cumin seed, black pepper, onions, garlic and all peppers. When onions have begun to brown, add tomato, methi, 1/2 teaspoon salt and spices. Add seasonings to bean and simmer until beans are done about, *1 1/2 - 3 hours.
Serve with steamed Basmati rice.