When the desire arises to cook Rajma Rice, the main problem is often the need to pre-soak red beans, which usually takes overnight or at least 7-8 hours. If you suddenly want to eat rajma but the beans haven't been soaked, you have to postpone cooking until the next day. However, there is a way to simplify this task using an item kept in the kitchen—a casserole.
Although a casserole is most often used to keep hot flatbreads soft and warm for a long time, it can solve the problem of long waiting times for the beans to swell. Thanks to this method, you won't have to wait 7-8 hours to prepare rajma.
First, thoroughly wash the required amount of rajma with clean water. Then, heat water to a boil in a pot. It is important that the water is boiling well. After that, place the washed beans into this hot water. Before putting the beans in the casserole, let them boil in the hot water for 1-2 minutes. This helps the bean grains absorb the heat of the water faster, which facilitates subsequent stages of the process.
Next, carefully transfer the beans, along with the boiled water, into the casserole. Immediately cover the lid to retain heat and steam inside. Then, leave the casserole for about one hour. This is the most interesting part of this trick: the prolonged retention of heat inside the casserole allows the beans to warm up, and the grains gradually begin to swell. After about an hour, opening the lid, you will notice that the beans have become significantly puffier compared to their initial state.
Once the beans have swelled enough, they should be placed in a pressure cooker with fresh water. You can add a star anise leaf, a little ginger, salt, and a small amount of baking soda to the pressure cooker. Closing the pressure cooker lid, cook the beans for 4-5 whistles or until completely tender. When the rajma is fully cooked, it is prepared by adding your favorite spices. It can be cooked with gravy made from onions and tomatoes, spices, as well as a small amount of oil or ghee. The finished rajma is served hot with rice.
The main advantage of this method is that it can help if you forgot to soak the beans in the morning and want to make rajma rice during lunchtime. Nevertheless, since preparing rajma requires complete softening, you should determine readiness not only by time but also by the softness of the grains.
Thus, next time, do not just leave the casserole as a dish for warming flatbreads. This kitchen trick, which allows rajma to swell quickly, can prove to be very useful.