Rajma Rasmisa ~ Kidney Beans Curry

A little slide for satisfying myself and keeping myself at peace...

I have already mentioned many times the difficulty of making my folks at home have vegetables and lentils. Rajma aka kidney beans is my much preferred variety of lentils however the men turn their faces from it. Sometimes I wonder, they don't like green peas, chickpeas or black eyed beans, then what do I cook! Most of the time I take up a "khalli-walli" ("Don't care" in Arabic! Hehe...) attitude and just go ahead and cook. You will see them and the kids silently eating their dinner without much noise. Hehe... Once having soaked rajma and thinking what to make, I browsed through this recipe. The first time I made it, though I liked the taste, I didn't like its consistency. So the second time I made it, I kept in mind the faults and played around with the measurments, and Alhamdulillah this time it came out well! Definitely a delicious curry with minimal ingredients and goes so well with porottas, chapathis and rice...

Rajma Rasmisa ~ Kidney Beans Curry
Serves 3
Recipe adapted from here


3/4 cup kidney beans/ rajma, soaked overnight
2 1/2 cups water
1 tbsp oil
1 bay leaf
1 large onion, thinly sliced
1 small pc ginger
3 cloves garlic
2 meduim tomatoes, cubed (or pureed)
1 heaped tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder (increase for spiciness)
1/2 tsp cumin powder
1/2 tsp garam masala
Salt to taste
Coriander leaves for garnish


Cook the kidney beans in water in the pressure cooker till done. I cook for three whistles on high flame and then keep on simmer for 15 minutes. Allow the pressure to go by itself.

In a saucepan, heat oil. Add bay leaf and onions and saute till soft. Pound the ginger and garlic and add to the onion. Cook for 3-5 minutes or till raw smell goes. Add the tomatoes and cook for 5 minutes. Add in the coriander, turmeric, red chilli and cumin powders and cook on low flame till oil floats on the top.

Add the cooked rajma along with the water. Add the garam masala and adjust the salt. Cook for a further 15 minutes.

Switch off and serve garnished with coriander leaves with rice or rotis!


Don't worry that the curry would be runny. As you add the rajma and water, it looks runny but once cooked for 15 minutes, it gets to the right texture. In fact, as it sits, it gets thicker.

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