6 boiling hacks that guarantee the right rajma texture

Rajma, a staple North Indian dish, is a dedicated fan base across the country. This vegetarian happiness not only pleases the palate with its rich tastes, but also an impressive nutrient profile. Also known as kidney beans, it is packed with red colored legumes with protein, fiber, vitamins and essential nutrients.

To make a traditional North Indian Rajma Curry, boil Rajma, prepare an onion-toom gravy, and mix both. Finally, add a temper of ghee and cumin seeds and serve hot with rice on the shore. While the recipe seems simple, it is not as easy to achieve that perfect melted-in-mouthed Rajma texture. Ideally, Rajma Beans should be soft and creamy, without turning, which is also a challenge for experienced cooks.

But not fret! We have some silly boiling hacks that will talk about your Rajma Curry about the city.

Also read: 6 smart tips for Param Rajma Bowl

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Here are 6 simple tricks for fully boiled Rajma

1. Do not compromise at the time of soaking

Patience is important! Kidney beans need at least eight hours. So we recommend soaking them at night before planning a cooking. Trust it, the step is non-oblique! Soaking the legumes soften the beans and reduces the time of cooking significantly.

2. Cook on low heat

As mentioned earlier, patience is necessary for an ideal bowl of Rajma Curry. Place the Rajma soaked in a pressure cooker and cook it on low heat. It also makes sure to cook without beans. High heat can release some beans, while making others beige.

3. Add a pinch of baking soda

Baking soda is one of the most versatile ingredients in your kitchen. Adding just one pinch (about one-fourth spoon) to the water can help soften the rajma by breaking its outer skin, allowing it to cook faster. However, be careful and not helping using enough, while too much Rajma can make Mushi.

Also read: 8 popular Indian comfortable dining recipes

4. Add salt at the right time

This is the place where many people go wrong. Adding the salt very quickly to the boiling process can make the skin of the beans hard, making them difficult to cook. Instead, boil the rajma with turmeric, cinnamon, and bay leaf (to taste), and only add salt only when it becomes almost. It helps to better absorb salt into beans.

5. Put some oil in water

Try this trick and later thank us! Adding a little oil to cooking water not only increases the prosperity of the dish, but also prevents the beans from sticking to the pot. The oil makes a light coating on the beans, which helps them to maintain moisture and tenderness.

6. Let it rest before serving

We know that a bowl of delicious Rajma Curry is difficult to resist, but patience stops! Allow the ripe Rajma to rest for at least 15 minutes before serving. This allows beans to completely absorb taste, enhancing the prosperity of the dish.

Now when you have these silly tricks to make the correct North Indian Rajma Curry, follow them religiously to get the best results every time. Click here for full rajma curry recipe!

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