How To Cook Rajma Without Soaking

Are you craving a delicious rajma dish but forgetting to soak the kidney beans overnight? Do not worry, we have got you covered! In this recipe guide, we will share a simple and efficient method on how to cook rajma without soaking. Traditionally, rajma requires soaking to soften the beans and reduce cooking time. However, with this alternative technique, you can skip the soaking process and still achieve tender and flavorful rajma in no time.

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We understand that life can get busy, and sometimes we do not have the luxury of planning our meals ahead. That’s where this method comes in handy. By following the steps we will outline, you will know how to cook rajma without soaking.

Ingredients:

• 1 cup of rajma (kidney beans)
• 4 cups of water
• 2-3 bay leaves
• 1 cinnamon stick
• Cooking oil or ghee
• 2 medium-sized onions, finely chopped
• 2 tomatoes, pureed or finely chopped
• 2 teaspoons of ginger-garlic paste
• 1 teaspoon of cumin seeds
• 1 teaspoon of red chili powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of garam masala
• 1 teaspoon of coriander powder
• Salt to taste
• 1 teaspoon of Kasuri methi
• Coriander leaves

How to Cook Rajma Without Soaking?

Cooking rajma without soaking may seem challenging, but with the right technique, you can achieve tender and perfectly cooked beans. Follow these steps to prepare a delicious rajma dish without the need for soaking:

Start by rinsing the rajma under cold water to remove any impurities. Then, drain the beans using a strainer.

After that, transfer the rinsed and drained rajma to a pressure cooker. Add 4 cups of water, which is approximately four times the volume of the beans.

Then add 2-3 bay leaves, 1 cinnamon stick, and salt to taste. Close the pressure cooker with its lid and cook the rajma on medium heat.

Once the pressure builds up, lower the heat and let it cook for about 15-20 minutes.

Once the rajma is cooked, allow the pressure to release naturally in the pressure cooker.

Now, heat oil or ghee in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.

Then, add 2 finely chopped onions and saute until they turn golden brown.

Once the onions are nicely caramelized, add 2 teaspoons of ginger-garlic paste and saute for a minute or two.

Then, add the pureed or finely chopped tomatoes and cook until the oil separates.

After that, add the spices like 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of coriander powder, and salt according to your taste preferences.

Mix well and cook till oil separates.

Then add cooked rajma with water and mix well. Allow the rajma to simmer on low heat for another 5-10 minutes, allowing the flavors to meld together.

While simmering, you can adjust the consistency of the rajma.

Lastly, add 1 teaspoon of Kasuri methi and coriander leaves. Mix well and cook.

The delicious rajma is ready. Garnish it with freshly chopped coriander leaves.

Serve the rajma hot with steamed rice, naan bread, or roti for a wholesome and satisfying meal.

How Many Whistles for Rajma without Soaking?

When cooking rajma without soaking in a standard Indian pressure cooker, you typically need around 5-6 whistles.

More recipes,

• Sabudana khichdi without soaking
• Shahi Paneer
• Matar Paneer
• Palak Paneer

RECIPE CARD

How To Cook Rajma Without Soaking

Course: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

In this recipe guide, we will share a simple and efficient method on how to cook rajma without soaking. However, with this alternative technique, you can skip the soaking process and still achieve tender and flavorful rajma in no time.

Ingredients :

• 1 cup of rajma (kidney beans)

• 4 cups of water

• 2-3 bay leaves

• 1 cinnamon stick

• Cooking oil or ghee

• 2 medium-sized onions, finely chopped

• 2 tomatoes, pureed or finely chopped

• 2 teaspoons of ginger-garlic paste

• 1 teaspoon of cumin seeds

• 1 teaspoon of red chili powder

• 1 teaspoon of turmeric powder

• 1 teaspoon of garam masala

• 1 teaspoon of coriander powder

• Salt to taste

• 1 teaspoon of Kasuri methi

• Coriander leaves

Directions

• Cooking rajma without soaking may seem challenging, but with the right technique, you can achieve tender and perfectly cooked beans. Follow these steps to prepare a delicious rajma dish without the need for soaking:
• Start by rinsing the rajma under cold water to remove any impurities. Then, drain the beans using a strainer.
• After that, transfer the rinsed and drained rajma to a pressure cooker. Add 4 cups of water, which is approximately four times the volume of the beans.
• Then add 2-3 bay leaves, 1 cinnamon stick, and salt to taste. Close the pressure cooker with its lid and cook the rajma on medium heat.
• Once the pressure builds up, lower the heat and let it cook for about 15-20 minutes.
• Once the rajma is cooked, allow the pressure to release naturally in the pressure cooker.
• Now, heat oil or ghee in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
• Then, add 2 finely chopped onions and saute until they turn golden brown.
• Once the onions are nicely caramelized, add 2 teaspoons of ginger-garlic paste and saute for a minute or two.
• Then, add the pureed or finely chopped tomatoes and cook until the oil separates.
• After that, add the spices like 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of coriander powder, and salt according to your taste preferences.
• Mix well and cook till oil separates.
• Then add cooked rajma with water and mix well. Allow the rajma to simmer on low heat for another 5-10 minutes, allowing the flavors to meld together.
• While simmering, you can adjust the consistency of the rajma.
• Lastly, add 1 teaspoon of Kasuri methi and coriander leaves. Mix well and cook.
• The delicious rajma is ready. Garnish it with freshly chopped coriander leaves.
• Serve the rajma hot with steamed rice, naan bread, or roti for a wholesome and satisfying meal.

Notes

• Opt for good-quality kidney beans to ensure a successful outcome. Look for beans that are uniform in size, without any signs of discoloration or damage.
• A pressure cooker is your best friend when cooking rajma without soaking. It helps to soften the beans quickly and reduces the overall cooking time.
• To further aid in softening the rajma, you can add a pinch of baking soda to the cooking water.
• To thicken the gravy and enhance the creaminess of the rajma, consider mashing some of the cooked beans with the back of a spoon.

We hope you found this guide on how to cook rajma without soaking helpful and inspiring. Share this recipe with your friends, family, and fellow food enthusiasts, and let them enjoy the convenience and deliciousness of cooking rajma without soaking.