Red Kidney Beans

Rajma, red kidney beans, are cooked slowly in Punjabi villages, often in the ashes of a tandoor or clay oven. I used to cook them for four and a half hours on top of the stove, but have now found a much quicker method. This dish may also be made with aduki beans or an equal mixture of red kidney beans and aduki beans. These beans may be served with Rogan josh and an Indian bread.