Soak the red kidney beans for at least 8 hours and drain the water. Pressure cook the red kidney beans by adding 2 cups of water in your preferred way. I cooked the beans in my Instant Pot at high pressure for 6 minutes and released the pressure naturally.
Reserve ½ cup of the beans water and discard the remaining water.
Prepare the Curry:
Heat the pan and add the coconut oil. When the oil is hot, add the cumin seeds and torn curry leaves and allow it to fry for 30 seconds.
Then add the chopped onion and cook until the onion turns translucent.
At this stage, add the ground masala, rajma water, and salt. Mix and cook for two to three minutes over medium heat.
Then add the cooked kidney beans and coconut milk and simmer it over low heat for three minutes.
Finally, add the chopped cilantro and turn off the heat.
That's it. Rajma curry is ready. Serve hot with rice.
Video
Notes
You can use homemade coconut milk but make sure you are using the thick milk.
Adjust the salt and spices according to your preference.
Instead of red kidney beans, you can use other bean varieties or even paneer or tofu.