Rajma Rice

To cook Rajma Rice, start by soaking 200 g of rajma (kidney beans) in water for 8 hours or overnight. Drain and pressure cook the rajma with 3 cups of water and 1 tsp of salt for 4-5 whistles until soft. In a separate pan, heat 2 tbsp of cooking oil, add cumin seeds, and sauté finely chopped onions until golden brown. Then, add ginger-garlic paste, chopped tomatoes, and spices like turmeric, red chili, coriander powder, and garam masala. Mix in the cooked rajma and let it simmer. Meanwhile, cook 1 cup of soaked basmati rice in water with a pinch of salt until fully cooked. Serve the rajma curry over the rice and garnish with coriander leaves.

Yes, Rajma Rice is a great option for both vegetarian and vegan diets. The dish is made entirely from plant-based ingredients, including kidney beans, rice, and various spices, making it a wholesome and nutritious meal for anyone following these dietary preferences.

If you don't have kidney beans, you can substitute them with black beans, pinto beans, or even chickpeas. Each of these alternatives will provide a different flavor and texture, but they will still work well in the Rajma Rice recipe.

To store leftover Rajma Rice, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the rajma curry and rice separately, which can last for up to 2 months. When ready to eat, simply reheat in the microwave or on the stovetop.

Rajma Rice pairs beautifully with a variety of side dishes. You can serve it with a simple cucumber salad, raita (yogurt sauce), or pickles for added flavor. Additionally, a side of papad or naan can complement the meal nicely, enhancing the overall dining experience.