Rajma Dal Punjabi Kidney Bean Soup

Method

1. 1

   Soak the rajma overnight: Wash 1.5 cups kidney beans thoroughly. Soak in 4 cups water for 8 to 10 hours. The beans will roughly double in size. Drain and rinse after soaking.

2. 2

   Pressure cook the rajma: Place the soaked, drained rajma in a pressure cooker with 3 cups fresh water and a pinch of salt. Cook on high heat until the first whistle, then reduce to medium and cook for 12 to 15 more whistles. Rajma takes much longer than other lentils. Test by pressing one bean between fingers — it should mash completely with no resistance. If still firm, cook 5 more whistles.

3. 3

   Heat oil and cook onions: Heat 3 tbsp oil or ghee in a heavy pot. Add finely chopped onions. Cook on medium heat stirring every 3 minutes for 15 minutes until very deep golden-brown — much darker than for most curries. The deeply caramelised onion is the foundation of authentic rajma flavour.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 3 minutes until the raw smell cooks out and the pastes darken slightly.

5. 5

   Add tomato puree: Add the smooth blended tomato puree. Cook on medium heat stirring every 2 minutes for 10 minutes until the puree darkens, thickens and oil visibly separates and floats at the sides.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder, cumin powder and turmeric. Stir for 3 minutes on low heat.

7. 7

   Add the cooked rajma: Add the boiled rajma along with all the cooking liquid from the pressure cooker. The cooking liquid is important — it is dark, flavourful and helps create the thick gravy. Stir well to combine the beans with the masala. Add salt.

8. 8

   Mash some beans: Using the back of a large spoon, press and mash about 1/4 to 1/3 of the rajma against the side of the pot. This mashing releases their starch into the gravy, making it naturally thick and creamy — without adding any thickening agent.

9. 9

   Simmer for 20 minutes: Cook on medium-low heat uncovered for 20 minutes, stirring occasionally. The rajma will become progressively creamier and the gravy will thicken. Add boiling water in 1/4 cup additions if the gravy becomes too thick.

10. 10

    Finish with garam masala and ghee: Add garam masala. Stir. Add 1 tsp ghee for gloss. Taste and adjust salt. Scatter coriander leaves on top. Serve with steamed basmati rice and a raw onion salad.

11. 11

    Note: Rajma Chawal (kidney beans with rice) is the Sunday meal of Punjab and Delhi. Punjabi families plan their Sundays around it — the beans must soak overnight, the cooking takes 2 hours of slow simmering, and the result is worth every minute. The caramelised onion base and the mashing of some beans to create the thick gravy are the two techniques that distinguish home-made Punjabi rajma from a rushed version.