Red kidney beans is a Powerhouse of proteins, Lowers cholesterol, Good for diabetics, Improves memory, Boosts energy ... etc. etc..
They are called ‘kidney beans’ due to their shape which resembles the human kidney. Red kidney beans are known as ‘rajma‘ in India and they form an important part of a vegetarian diet due to their excellent protein content. But the protein they contain is incomplete and they should always be paired with a cereal (carbohydrate). This powered beans flour can be added to wheat flour to make more nutritious chapattis or khakra, wraps, chilas, dosas, pancakes, etc.The combination of rajma and rice generally lists as a top favorite of North Indians and Nepalis. While making rajma, the kidney beans have to be cooked very well. They should melt in your mouth when you bite into them and if not... it not only ruins the texture in the dish but also affects your stomach.
Its important to soak the rajma overnight or for 8-9 hours and then cook them really well. also buy beans which are new and not old..as old beans take a lot of time to cook and we don’t get the perfect texture in the rajma. I usually add 2 pinches of baking soda when I pressure cook the Rajma.
Ingredients :
200 gms Rajma
3 tblsp oil or butter
3 medium onions chopped fine
3 medium tomatoes chopped fine
1 inch piece ginger minced or paste
6-8 cloves of garlic minced or paste
2 bay leaves
1 tblsp red chilli pd
1 tblsp corinder pd
1 tsp cumin powder
1 tsp garam masala pd
1/2 tsp turmeric pd
1/2 tsp kasuri methi & 1 tblsp milk cream (optional)
salt to taste
handful coriander leaves
Method :
1. Rinse and soak the rajma in enough water overnight.
2. Pressure cook with about 4-5 cups water for 5 whistles. Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy. Reserve the stock.
3. Heat oil or butter in a non stick kadai, add cumin first and let them crackle.
4. Add bay leaves..Then add onions and saute them till light golden brown.
5. Add the ginger-garlic-paste. stir and saute for a minute on a low flame.
6. Add the tomatoes. saute for 2-3 minutes or till the tomatoes become soft.
7. Add all the spice powders one by one - turmeric pd, red chili pd, coriander pd, cumin pd, garam masala pd and salt.
8. Stir and saute the whole masala mixture till oil starts leaving the masala.
9. Now add the cooked rajma & the stock and cook on slow flame for about 10 - 15 minutes. Mash a few rajma beans with the spoon. This helps to thicken the rajma masala curry. When the rajma masala has thickened add kasuri methi and cream.
10.After it is done, garnish with chopped coriander leaves. Serve topped with a dollop of butter & few onion rings.
11.Serve hot with steamed basmati rice, jeera rice or naan.
Its important to soak the rajma overnight or for 8-9 hours and then cook them really well. also buy beans which are new and not old..as old beans take a lot of time to cook and we don’t get the perfect texture in the rajma. I usually add 2 pinches of baking soda when I pressure cook the Rajma.
Ingredients :
200 gms Rajma
3 tblsp oil or butter
3 medium onions chopped fine
3 medium tomatoes chopped fine
1 inch piece ginger minced or paste
6-8 cloves of garlic minced or paste
2 bay leaves
1 tblsp red chilli pd
1 tblsp corinder pd
1 tsp cumin powder
1 tsp garam masala pd
1/2 tsp turmeric pd
1/2 tsp kasuri methi & 1 tblsp milk cream (optional)
salt to taste
handful coriander leaves
Method :
1. Rinse and soak the rajma in enough water overnight.
2. Pressure cook with about 4-5 cups water for 5 whistles. Rajma should be cooked such that it should have retained its shape but when pressed between fingers it should be mushy. Reserve the stock.
3. Heat oil or butter in a non stick kadai, add cumin first and let them crackle.
4. Add bay leaves..Then add onions and saute them till light golden brown.
5. Add the ginger-garlic-paste. stir and saute for a minute on a low flame.
6. Add the tomatoes. saute for 2-3 minutes or till the tomatoes become soft.
7. Add all the spice powders one by one - turmeric pd, red chili pd, coriander pd, cumin pd, garam masala pd and salt.
8. Stir and saute the whole masala mixture till oil starts leaving the masala.
9. Now add the cooked rajma & the stock and cook on slow flame for about 10 - 15 minutes. Mash a few rajma beans with the spoon. This helps to thicken the rajma masala curry. When the rajma masala has thickened add kasuri methi and cream.
10.After it is done, garnish with chopped coriander leaves. Serve topped with a dollop of butter & few onion rings.
11.Serve hot with steamed basmati rice, jeera rice or naan.
Comments
Post a Comment