Organic Unpolished Red Rajma (Kidney Beans) – 450 g
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Dal Bhaat Organic Unpolished Red Rajma (Kidney Beans) – 450 g is the soul of the iconic Punjabi Rajma-Chawal — a dark, rich, deeply flavoured kidney bean that cooks into a thick, hearty curry that warms every meal. Grown on certified organic farms and completely unpolished, our Red Rajma carries no chemicals or artificial shine, just the authentic taste and nutrition of naturally grown kidney beans.
Why You'll Love It
Perfect For
Storage
Store in a cool, dry place in an airtight container after opening. Keep away from direct sunlight and moisture to preserve freshness.
- Rinse the rajma thoroughly and soak in plenty of cold water for 8-10 hours or overnight.
- Drain, then add to a pressure cooker with fresh water in a 1:3 ratio and a pinch of salt.
- Pressure cook on medium heat for 20-25 minutes (about 6-8 whistles) until completely soft.
- Let pressure release naturally — the rajma should be tender enough to press between fingers.
- Soak rajma for 8-10 hours, drain and rinse thoroughly.
- Add to a large pot with water in a 1:4 ratio and bring to a rapid boil.
- Reduce heat, cover, and simmer for 60-75 minutes, stirring occasionally and topping up water.
- Cook until each bean is completely soft inside — then add to your curry base.
- Always soak overnight — rajma is a dense bean and skipping the soak means very long cooking times.
- Never add salt or acidic ingredients (tomatoes) while pressure cooking — it toughens the skin.
- For the creamiest rajma curry, cook on slow flame after adding masala — the magic is in the simmer.
- Leftover rajma curry tastes even better the next day as the spices develop overnight.
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