Rajma Masala

To prepare rajma for Rajma Masala, wash and soak the kidney beans overnight in plenty of water. This helps to soften them and reduces cooking time. The next day, pressure cook the soaked rajma with a little salt until you hear 4-5 whistles.

Yes, Rajma Masala is naturally vegetarian and can easily be made vegan. Simply use vegetable oil instead of desi ghee for sautéing the spices and onions. The dish remains flavorful and delicious without any animal products.

If you don't have desi ghee, you can substitute it with any cooking oil like olive oil or coconut oil. For the onion paste, finely chopped onions work just as well. If you prefer a milder flavor, you can reduce the amount of green chillies or use bell peppers instead.

Leftover Rajma Masala 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. You can also freeze it for longer storage, up to 2-3 months.

Rajma Masala pairs beautifully with steamed basmati rice, jeera rice, or even roti and naan. You can also serve it with a side of cucumber salad or yogurt to balance the spices and enhance the meal.