Prep Time 12 hours hrs
Cook Time 40 minutes mins
Total Time 12 hours hrs 40 minutes mins
Course Side Dish
Keyword Vegetable
Servings 4
Calories 140 kcal
Heat mustard oil in a pressure cooker.
Once the oil is hot, add mustard seeds, cumin seeds, and kalonji. Allow them to splutter.
Add chopped onion and cook until it turns translucent.
Add minced garlic and grated ginger. Cook until the raw smell disappears.
Add cumin powder, coriander powder, red chilli powder, kasuri methi, and salt. Mix everything well.
Drain the soaked rajma and add it to the pressure cooker. Mix well to coat the rajma with the spices.
Pour in hot water and give it a stir.
Close the lid of the pressure cooker and cook on high heat until you hear 3 whistles.
Turn off the heat and let the pressure release naturally. Allow the rajma curry to cool down without removing the whistle.
Once the pressure has released, open the cooker and give the rajma curry a gentle stir.
Garnish with spring onions and coriander leaves.
Serve the delicious Rajma Curry with boiled rice.
Enjoy your meal!
Cooking time may vary depending on the type and quality of the kidney beans. Make sure to follow the safety instructions for operating a pressure cooker.
Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 257mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg