How to make perfectly soft and cooked rajma (kidney beans) every time?

Question

Discover methods for getting soft, evenly cooked rajma using a pressure cooker.

Answer 1

To achieve perfectly soft and cooked rajma, soak them overnight, pressure cook with adequate water and salt, and check for tenderness before serving. Soaking hydrates the beans, reducing cooking time and ensuring even cooking.

Detailed Explanation:

Achieving perfectly soft and cooked rajma requires a few key steps:

1. Soaking: Soak the rajma in plenty of water for at least 8 hours or overnight. This rehydrates the beans, making them cook faster and more evenly. Discard the soaking water before cooking.
2. Pressure Cooking: Transfer the soaked rajma to a pressure cooker. Add fresh water, ensuring the water level is about 2 inches above the beans. Add salt to taste.
3. Cooking Time: Pressure cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 15-20 minutes, or until the rajma is very soft. The exact time may vary depending on the quality and age of the beans.
4. Checking for Doneness: Once the pressure has released naturally, open the cooker and check the rajma. They should be easily mashable between your fingers. If they are still firm, pressure cook for a few more minutes.
5. Adjusting Consistency: If the rajma has too much water, simmer it uncovered on medium heat until the desired consistency is reached.

Pro Tip:

Adding a pinch of baking soda while soaking can further soften the rajma, but be cautious as too much can affect the taste and texture.