📝 Ingredients & Quantities

Base Ingredients

• Rajma (Red Kidney Beans) – 1 cup, soaked 8 hours or overnight
  Substitute: Pinto beans, adzuki beans (lighter)

• Water – 3–4 cups for cooking + more as needed

• Onion – 1 medium, finely chopped
  Substitute: Leeks (Pitta-friendly)

• Tomato-Free Base (for Pitta) –
  2 tablespoons cashew cream OR ¼ cup cooked pumpkin purée
  Substitute: ½ cup coconut milk (light)

• Fresh Ginger – 1.5 tablespoons, grated
  Essential for metabolism, digestion, Kapha reduction

• Garlic – 3 cloves, crushed
  Optional for Pitta sensitivity (use hing instead)

• Ghee – 1–2 tablespoons
  Substitute: Sesame oil (Kapha), coconut oil (Pitta)

• Salt – to taste

• Fresh Cilantro – handful, chopped

🌶️ Spices You Will Need

(All analyzed & balanced for doshas — warming, digestive, circulatory)

Cumin Seeds – 1 teaspoon
Rasa: pungent–bitter | Virya: heating | Vipāka: pungent
Stimulates Agni; supports bean digestion

Coriander Powder – 2 teaspoons
Rasa: sweet–bitter–pungent | Virya: cooling | Vipāka: sweet
Balances Pitta; harmonizes heaviness of beans

Turmeric – ½ teaspoon
Rasa: bitter–pungent | Virya: heating | Vipāka: pungent
Reduces inflammation; cleanses blood

Black Pepper – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Enhances absorption; reduces gas

Ajwain (Carom Seeds) – ½ teaspoon
Rasa: pungent | Virya: heating | Vipāka: pungent
Exceptional for legume digestion; reduces bloating

Fennel Seeds – ½ teaspoon
Rasa: sweet–bitter | Virya: cooling | Vipāka: sweet
Balances heat; soothes digestive tract

Cinnamon Powder – 1 pinch
Rasa: sweet–pungent | Virya: heating | Vipāka: sweet
Improves circulation; supports warmth

Bay Leaf – 1 leaf
Rasa: astringent–bitter | Virya: heating | Vipāka: pungent
Clears Kapha stagnation; enhances aroma

Hing (Asafoetida) – 1 pinch
Rasa: pungent | Virya: heating | Vipāka: pungent
Essential for Vata relief when cooking beans

Paprika (sweet or smoked) – ½ teaspoon (optional)
Rasa: pungent | Virya: mildly heating | Vipāka: pungent
Adds warmth without Pitta irritation

🔥 Method of Preparation

• After soaking the rajma overnight, rinse well.
  Drain and add to a pot or pressure cooker with 3–4 cups fresh water.

• Add bay leaf + hing directly into the cooking water.
  These help lighten the beans and reduce Vata-gas formation.

• Cook until beans are soft and tender:
  Pressure cooker: 15–20 minutes
  Stovetop: 60–90 minutes
  Beans must be completely cooked for proper digestion.

• In a separate pan, heat ghee on low–medium heat.
  Add cumin seeds, ajwain, and fennel seeds.
  Allow them to sputter and release their digestive aroma.

• Add the chopped onion (or leeks) and sauté until translucent.

• Add garlic and the fresh grated ginger.
  Sauté for 1–2 minutes until aromatic and warming.

• Add turmeric, coriander powder, black pepper, cinnamon, and optional paprika.
  Bloom the spices gently without burning.

• Add your tomato-free base: cashew cream, pumpkin purée, or coconut milk.
  Stir until well combined and silky.

• Pour this spiced mixture into the cooked rajma pot.
  Mix gently to marry the flavors.

• Simmer on low heat for 10–12 minutes, adding water to adjust consistency.
  Curry should be medium-thick and easily digestible.

• Add salt during the last 2 minutes of cooking.
  This keeps beans soft.

• Turn off heat and let the curry rest for 2–3 minutes.

• Garnish generously with chopped cilantro.
  Add a few drops of lime only after cooling slightly.

• Serve warm with basmati rice, millet roti, or quinoa.

⚖️ Dosha Effects

🌿 Vata

• Excellent when well-cooked and spiced

• Add more ghee

• Increase fennel and ginger

• Avoid lime if acidity

🔥 Pitta

• Use minimal ginger + black pepper

• Choose the pumpkin or cashew base (cooling)

• Add extra coriander and cilantro

• Omit paprika

🌱 Kapha

• Very balancing when spices are kept high

• Use sesame oil instead of ghee

• Add more ajwain, ginger, and black pepper

• Avoid coconut milk