Your review made our day! Thank you for taking the time to share your thoughts and for trying out the recipe.

Thank you for your lovely comment, Jairy! It makes us happy to know that you two enjoyed the recipe.

It made our day to hear it’s your new favorite, Kathy! Thanks for the stellar review!

Hi Mari, it’s great to hear you had success with the recipe. Thanks for the review!

Hi Lisa, thanks for the kind words!

You can find the answer to your question in the FAQ section, but I will paste it here for your convenience:

“This is also a great candidate for freezing, especially because it makes a large quantity, and will stay good for 3 to 6 months—but it is best to not pour any tadka on the portion you plan to freeze. I like to freeze them in Souper Cubes for easily portioned leftovers that are quick to defrost.

Reheating tip: The rajma thickens a lot as it sits in the fridge (from the bean starch), so you’ll want to loosen it with some water as you heat up leftovers.”

Hi Karen, you can find the answer to your question in the FAQ section, but I’ll paste it here for your convenience: “Technically, yes, but you won’t get the same level of flavor development and certainly not texture with canned beans. As dried beans cook, they release this thick starchy liquid, which helps thicken the rajma as it simmers so it turns velvety. Canned beans won’t be able to yield the same results.

Canned beans are also firmer than ideal for this recipe, so you might want to simmer everything longer to soften them.

If you do want to use canned beans, the equivalent would be four 15-ounce/425g cans.”

Hi Verena, yes, this recipe is definitely a labor of love recipe, but well worth it in our opinion! And if you don’t have a South Asian grocer near you, you can find most of the ingredients online.

If you’re itching to cook some vegan Indian food at home, I recommend starting with our red lentil or chickpea curries. They’re some of the most weeknight-friendly Indian recipes you’ll find!