About the Recipe
This section walks you through the steps of cooking and storing Rajma without any overnight soaking. Simply boil and then freeze the Rajma.
This way of freezing and storing cooked Rajma really makes cooking a breeze.
Rajma Sabzi, Rajma Patty, etc., ready in minutes and you can even use it for your Mexican Rice Bowls and Burritos.
It can be stored for up to 4-5 weeks in the freezer. One cube is enough for a person. You can turn any meal high in protein.
Ingredients
Rajma (Kidney Beans): 500 g
Water (for soaking and cooking)
Salt to taste
Preparation
Step 1
Wash the dry rajma 1-2 times.
Step 2
Soak the rajma in hot water for 1.5 to 2 hours.
Step 3
Once soaked, measure the soaked rajma volume. Add water equal to twice that volume into a pressure cooker.
Step 4
Add salt to the water and pressure cook the soaked rajma until tender (this typically takes around 3-4 whistles, depending on your cooker).
Step 5
Once cooked, drain the rajma and rinse it 1-2 times to remove excess cooking liquid.
Step 6
Spread the rajma out and let it dry completely.
Step 7
Portion the dried rajma into cubes or portion packs and freeze. Store them frozen for future use. You can store them for up to 4-5 weeks in the freezer.