Rajma

To achieve the best texture for Rajma, soak the kidney beans in triple the amount of water overnight or for at least 6 hours. This softens the beans and reduces cooking time. After soaking, cook them in a pressure cooker with the spiced tomato and onion gravy for about 10 minutes on medium-low heat.

If you don't have Rajma kidney beans, you can substitute them with black beans or pinto beans, though the flavor will differ slightly. For a vegan option, replace the curd with a dairy-free yogurt or omit it altogether. You can also adjust the spices based on your preference, using less chili powder for a milder dish.

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If you want to store it for a longer period, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Rajma pairs beautifully with jeera rice, but you can also serve it with steamed basmati rice, roti, or naan. For a complete meal, consider adding a side of cucumber salad or a tangy raita to balance the spices in the dish.

Yes, Rajma is naturally gluten-free as it is made primarily from kidney beans and spices. Just ensure that any additional ingredients, like the yogurt or any side dishes, are also gluten-free to maintain dietary compatibility.