Himalayan rajma is loved for its rich flavour and satisfying texture. A little preparation helps it cook evenly and absorb seasoning beautifully.
Start with a proper soak
Rinse the beans well, then soak them overnight in plenty of water. This helps the rajma soften more evenly and reduces cooking time.
- Discard the soaking water before cooking.
- Use fresh water with a pinch of salt.
- Simmer patiently until the beans press easily.
Build flavour slowly
Cook onions, tomatoes, ginger and spices until they come together before adding boiled rajma. A slow simmer lets the gravy and beans become one dish.
