Vegan Rajma Chawal (Kidney Bean Curry)

READY IN: 7hrs 30mins




  • Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
  • Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
  • Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
  • Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
  • Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
  • Turn the heat down to medium and cook for 12-15 minutes.
  • Remove the cooker from the heat allow the pressure to reduce on its own.
  • When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
  • Garnish with chopped tomato.
  • Serve with rice.