Question 1

Do I need to soak Rajma before cooking?

Accepted Answer

Yes, soaking Rajma overnight helps in reducing the cooking time and it also aids in digestion. It hydrates the beans and makes them softer, and it's highly recommended before cooking.

Question 2

Why is my Rajma not soft after boiling?

Accepted Answer

There could be two reasons. Either the Rajma was not soaked for long enough time or it hasn't been boiled for sufficient duration. Try soaking the Rajma for at least 8-10 hours and then pressure cook it for at least 15-20 minutes.

Question 3

What can I add to bring out the flavor of my rajma?

Accepted Answer

Balancing flavors is key in Rajma. Use onions, tomatoes, green chilies, garlic, and a mix of spices like turmeric, red chili powder, coriander powder, garam masala and amchoor (dry mango) powder for that authentic Rajma taste.

Question 4

Why is my Rajma gravy not thick?

Accepted Answer

The thickness of the gravy depends on the amount of tomatoes and onions you use. For a thick gravy,  use a higher proportion of tomatoes and onions, and you can also mash a few cooked rajmas into the gravy.

Question 5

Why does my cooked Rajma cause bloating?

Accepted Answer

Beans are known to cause bloating due to the presence of complex sugars. However, soaking them overnight and discarding the soaking water reduces these sugars significantly, thus reducing the bloating. You can also try adding a piece of ginger or a spoon of cumin seeds during boiling.

Question 6

Can I prepare rajma without a pressure cooker?

Accepted Answer

Yes, you can cook rajma without a pressure cooker. But it would take longer. You need to soak the beans for at least 10-12 hours and boil them for around an hour until they become soft.

Question 7

Why add a tea bag while cooking rajma?

Accepted Answer

Adding a tea bag while boiling rajma helps in giving a rich dark color to the beans. This is generally practiced while cooking the Punjabi-style rajma.

Question 8

How can I make my rajma more nutritious?

Accepted Answer

Rajma itself is quite nutritious. To make it even more wholesome, add vegetables like bell peppers or spinach. You can also serve it with brown rice or whole wheat bread.

Question 9

Which variety of Rajma is the best?

Accepted Answer

The two most popular varieties are the red rajma (better for salads and Mexican dishes due to its firm texture) and the pink rajma (best for Indian dishes like Rajma Chawal because it cooks to a soft texture and absorbs flavors well).

Question 10

What is the role of baking soda in rajma?

Accepted Answer

Adding a pinch of baking soda to rajma while soaking can help soften the beans and also aid in digestion as it reduces the complex sugars in the beans that cause gas and bloating.

Question 11

Analysis of Rajma

Accepted Answer

Rajma cooking typically presents certain questions. Many people are unsure of the proper soaking methods, the ideal duration for boiling, the right balance of spices and how to achieve a thick, hearty gravy. Errors include under-soaking that results in tough beans, over-cooking leading to mushy texture, and improper seasoning that hampers taste. Extracting the best of Rajma involves soaking overnight, using pressure cooker for boiling, balancing flavors for an aromatic gravy and pairing it with basmati rice or flatbread. Lesser known tips include using baking soda during soaking for easier digestion and adding a tea bag while boiling for rich color.

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