Indian cooking

Indian cooking / Ingredients / Kidney bean

Kidney bean

legume

Kidney bean

Rajma

1 g1 one cooked or canned kidney bean

Measured by weight; no spoon/piece conversion needed. | Large cooked kidney bean about 1 g each.

Instead of Kidney bean

Chickpea
Use the same dried weight, soak overnight and pressure cook 15-20 minutes longer. Firmer and nuttier.
Black-eyed pea
Use the same weight; no soaking needed and cooks 20-25 minutes faster. Less creamy.
Red cowpea
Use the same weight, soak 2 hours and cook 15-20 minutes less. Softer and earthier.

Recipes with Kidney bean

4

Spicy Kidney Bean, Chilli and Tamarind Curry

Punjabi Kaali Dal

Black Lentil Curry with Garlic, Tomato and Ginger

Punjabi Rajma Masala

Kidney Bean Curry with Cardamom, Ginger & Chilli