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Rajma Beans

Rajma Beans

Rajma Beans (the Queen of Dhals)

Have you travelled in North India? If yes you will be very familiar with Rajma beans (Rajma dhal). 
Wikipedia tells me that Rajma dhal originated after kidney beans were brought over from Mexico. Mexican and Indian cuisine are two of my all time favourite cuisines so knowing of this fusion makes me happy.
Rajma - means kidney beans. I can't digest kidney beans very easily so I use pinto beans.
Both pinto beans and kidney beans are packed with protein (although not a complete protein that's why we eat them with rice or roti in Indian cuisine).
They have a high content of amylose which releases starch slowly causing blood sugar levels to rise gradually which is seen to be superb for diabetes.
Kidney beans are high in folate, iron, copper, potassium, manganese and vitamin K.
Pinto beans are high in iron, magnesium, phosphorus and potassium.
They both are an excellent source of fibre.
Please email me if you would like a free protein rich chart.
For another fabulous dhal check out my cook book; Veet’s Cuisine.


Rajma Beans

Note: if you don’t want to make a vegetable curry to eat with this you can add whatever chopped veggies you like to the saucepan when you add the cooked beans.

240g dried pinto beans soaked overnight 
1 tbsp minced garlic 
1 tbsp finely grated ginger
2 onions sliced
400 diced tomatoes
1 tbsp lemon juice 
¼ cup cashews soaked for 3 hours 
2 cups water
Big splash of olive or avocado oil 
1 to 1½ tsp salt 
1 tsp turmeric 
1 tsp chilli powder (optional)
1 tsp cumin seeds
2 bay leaves 
1 tsp coriander ground 
¼ tsp arjwain (carom)


If you would like to immerse yourself in vegan cooking check out the 3 day Vegan Foundation Cooking Course
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Have a wonderful week everyone.