I found these light red kidney beans at the local store and they look a bit different from the regular dark ones I usually buy. Will the cooking method be the same as traditional rajma, or do I need to do something different?
7 months ago
See, the light red ones cook much faster than the dark variety. Just soak them overnight for at least 8 hours so they get soft. Boil them in a regular pressure cooker with a little salt, 4 to 5 whistles are more than enough.
5 months ago
Honestly, I used to forget soaking them and then they stayed hard even after 10 whistles. Now I just soak them in hot water for 2 hours if I am in a hurry. Adding a tiny pinch of baking soda while boiling really helps to make them buttery soft.
6 months ago
I was reading up on this because I wanted to try making salad with light rajma. Apparently, these light ones have a thinner skin and absorb spices really well. Just don't over-boil them or they will turn into paste.
6 months ago
My family has a sensitive stomach, so I always boil kidney beans with a bay leaf and some black cardamom. It makes them much lighter to digest. I also discard the boiling water and use fresh water for the gravy.
4 months ago
At my age, unsoaked kidney beans mean severe bloating and gas the next day. So I boil them really well till they are mashable. Throw in some ginger and hing during cooking, your stomach will thank you later.
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