A rich, tomato‑based kidney‑bean curry from North India. Thick, hearty, and deeply satisfying — often compared to Indian chili. Fun fact: Rajma‑Chawal (kidney beans with rice) is considered the ultimate comfort meal in Punjab and Delhi

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How to make

https://www.youtube.com/watch?v=pTs-ltAGiJA

IN 2. Rajma Masala (Kidney Bean Curry)

Bean: Red kidney beans (traditional)

Tempering Note: Rajma does not require tempering. Most Indian cooks build flavor directly into the pot.

🍛 FULL‑POT RECIPE (1 lb kidney beans)

Ingredients — Bean Pot

• 1 lb kidney beans (soaked overnight or simmered longer)
• 12 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (onion, tomato, garlic, ginger, chili, cilantro stems)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp paprika or mild chili powder
• 1 tsp garam masala (optional but authentic)
• 1 tsp black pepper
• Salt to taste

Ingredients — Grain Pot

Same as above.

🔥 Instructions — Full Pot

Pot 1: Rajma Masala

1. Simmer kidney beans 60–90 minutes until soft.
2. Add vegetables, cumin, coriander, turmeric, paprika, garam masala, pepper, and salt.
3. Simmer 20–30 minutes until thick and hearty.

Pot 2: Rice + Barley + Quinoa

Serve

• Ladle rajma over rice/barley.
• Add sprouts for a fresh contrast.

🍛 QUARTER‑POT RECIPE (¼ lb kidney beans)

Ingredients — Bean Pot

• ¼ lb kidney beans
• 3 cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp turmeric
• ¼ tsp paprika
• Pinch garam masala
• Pinch pepper
• Salt to taste

Grain Pot

•  rice
•  barley
• quinoa
• 3 cups water