Rajma: A Traditional Sindhi Kidney Bean Curry Recipe for Everyone

Rajma, or Sindhi Kidney Bean Curry, is a popular dish known for its rich flavour and comforting nature. This recipe is a staple in many Indian households, especially in the Sindhi community. It combines kidney beans with spices to create a hearty meal. Rajma is often enjoyed with roti or rice, making it a versatile dish for any occasion.

• 250 g red kidney beans
• 1 pinch baking soda
• 75 g chopped onion
• Oil for frying
• 100 g chopped tomato
• 3-4 chiles, finely chopped
• Salt to taste
• 1-2 tbsp red chile powder
• 2-3 tbsp garam masala
• 1-2 tbsp pepper

• Bowl for soaking beans
• Saucepan for boiling beans
• Frying pan
• Spoon for stirring

Procedure

1. Soak the kidney beans in water overnight. Drain them before cooking.
2. Cover the beans with water and add a pinch of baking soda. Boil briskly for at least 30 minutes until tender. Drain and reserve 100 g of the cooking water.
3. Fry the onions in oil until golden brown. Add tomatoes and chiles, and fry until the mixture leaves oil.
4. Add the cooked beans and reserved cooking water to the pan. Cook for another 5-10 minutes.
5. Stir in salt and red chile powder.
6. Remove from heat and mix in garam masala and pepper.
7. Serve hot with roti or rice.

Nutritional Values