How to Cook Rajma Without Soaking

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How to Cook Rajma Without Soaking

If you’re craving a warm and flavorful vegetarian curry with some rice, but forgot to soak your rajma (kidney beans) overnight, don’t worry! We’ve got you covered with a quick and easy method to cook rajma without soaking. In this article, we will guide you through the process of making delicious rajma masala in an Instant Pot without the need for overnight soaking.

Why Cook Rajma Without Soaking?

Soaking rajma overnight is a traditional method that helps reduce cooking time and improve digestibility. However, there are times when you may forget to soak the beans or simply don’t have enough time. In such situations, the Instant Pot comes to the rescue! By using this method, you can still enjoy a hearty and flavorful rajma curry without the need for soaking.

The No-Soak Instant Pot Rajma Masala Recipe

Ingredients:

1 cup rajma (red kidney beans)

1 medium-sized onion
1 big tomato
2 green chilies

1-inch piece of ginger
10-12 garlic cloves
2 tablespoons cooking oil

1 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon coriander powder

A pinch of asafoetida
Salt to taste
Fresh coriander for garnishing

Step-by-Step Instructions:

Rinse 1 cup of rajma thoroughly under running water to remove any dirt or impurities.
In a food processor, blend together 1 medium-sized onion, 1 big tomato, 2 green chilies, 1-inch piece of ginger, and 10-12 garlic cloves to make a smooth paste.
Set the Instant Pot to the sauté mode and heat 2 tablespoons of cooking oil.

Add a pinch of asafoetida to the hot oil, followed by the onion-tomato paste. Sauté for 4-5 minutes until the paste turns reddish brown.
Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 tablespoon coriander powder to the sautéed paste. Mix well and cook for another 10-15 minutes until the mixture starts to leave oil.
Add the rinsed rajma to the Instant Pot along with salt to taste. Stir well to coat the beans with the spice mixture.

Cancel the sauté mode and close the lid of the Instant Pot. Select the pressure cook/manual mode and set the timer for 50 minutes on high pressure.
Once the timer goes off, allow the pressure to release naturally for about 15 minutes.
Open the Instant Pot and check if the rajma is cooked to your desired tenderness. If not, you can pressure cook for an additional 5-10 minutes.

Adjust the consistency of the gravy by adding water if needed. Simmer the rajma masala for 5-10 minutes to allow the flavors to meld together.
Garnish with fresh coriander leaves and serve hot with rice or roti.

ALSO READ: How to Cook Dal Without a Cooker

Tips for Perfect Rajma Masala

Cook out the whole spices: To enhance the flavors of the curry, make sure to cook the whole spices thoroughly before adding the other ingredients.
Thoroughly cook the masala: The base of the gravy is created by thoroughly cooking the onion, ginger, garlic puree with the rajma masala, deggi mirch, and salt. This step is crucial for achieving a rich and flavorful rajma masala.
Allow natural pressure release: To ensure that the rajma beans are soft and fully cooked, it’s important to allow the pressure to release naturally before opening the Instant Pot.

Adjust the gravy consistency: If the gravy is too thick, you can add water to adjust the consistency. Just make sure to simmer the gravy for a few extra minutes to allow the flavors to meld together.

Serving Suggestions

Rajma masala is traditionally enjoyed with rice or roti. The combination of rajma masala and steamed basmati rice, known as “rajma chawal,” is a classic Indian comfort food. You can also serve it with naan bread or paratha for a delicious and satisfying meal.

Conclusion

Cooking rajma without soaking is made quick and easy with the Instant Pot. By following this no-soak rajma masala recipe, you can enjoy a flavorful and satisfying curry without the need for overnight soaking. So go ahead and give it a try – your taste buds will thank you!