Ingredients

The following ingredients have 4 Servings
  • 1 cup Red Kidney Beans (Rajma) (soaked for at least 4 hours to overnight in water)
  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Ginger (minced)
  • 1 tablespoon Garlic (minced)
  • 1 Green chili pepper (diced )
  • 1.5 cups Onion (diced)
  • 1 cup Tomato (diced)
  • 1.5 cups Water (for cooking)
  • 1 tablespoon Lime juice
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Ground Cumin (Jeera powder)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste)
  • 1 teaspoon Salt (adjust to taste)
  • 1 cup Brown Rice (rinsed)
  • 1.25 cup Water
  • 1 tablespoon Ghee or Oil ((optional))
  • 1 teaspoon Salt ((optional))

Instruction

  • Start the instant pot in Saute (More) mode and let it heat until it displays HOT.  Add oil, cumin seeds and green chili.
  • Add onions, ginger and garlic. Stir and saute for about 3 minutes.
  • Add tomatoes and spices to the instant pot. Stir and saute for 2 more minutes.
  • Drain the old soaking water from the soaked beans and discard. Add the beans and the water (for cooking) to the instant pot. Stir it all up. 
  • (optional) Place the trivet. In a bowl, add all ingredients for brown rice and place it on top of the trivet.
  • Close the lid with vent in sealing position. Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high pressure cooking. Once the instant pot beeps, let the pressure release naturally and then open the lid.
  • (optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet. 
  • Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready. Serve with rice or roti.