Forgot to Soak Rajma? Try These Easy Hacks to Cook Kidney Beans Faster

Forgot to soak rajma before cooking? Don't worry—you don't have to give up on your meal plans. Although soaking kidney beans overnight helps reduce cooking time and makes them easier to digest, there are several simple kitchen tricks that can help you prepare soft, flavourful rajma even when you're running short on time. From the quick-soak method to pressure cooking tips, these practical hacks can save both time and effort.

Use the quick-soak method for faster results

If you have about an hour to spare, the quick-soak method is one of the easiest alternatives to overnight soaking.

• Wash the rajma thoroughly.
• Transfer it to a large pot and add plenty of water.
• Bring the water to a rolling boil and let it boil for around five minutes.
• Switch off the heat, cover the pot and leave the beans undisturbed for one hour.
• Drain, rinse and cook as you normally would.

This method softens the beans significantly and cuts down the overall cooking time.

Pressure cook unsoaked rajma for longer

No time for soaking at all? A pressure cooker can still get the job done.

After washing the beans well, cook them in plenty of water. Since the rajma hasn't been soaked, expect a longer cooking time - usually around 35 to 50 minutes after the first whistle, depending on the variety and how fresh the beans are. The goal is to ensure the beans become completely soft before adding them to the gravy.

Always cook with hot water

A simple trick that many home cooks swear by is using hot water instead of cold water while cooking rajma.

Adding hot water helps maintain a steady cooking temperature, allowing the beans to cook more efficiently without slowing down the process.

Wait before adding salt

It may be tempting to season the beans early, but it's better to hold off.

Adding salt too soon can sometimes slow the softening process. For the best texture, add salt only after the rajma is almost fully cooked.