Rajma (Red Kidney Beans)

A typical Punjabi cuisine, this dish is popularly served  as Rajma (Red Kidney Beans) Chawal (Rice)
Like almost all dry bean varieties, the beans have to be soaked overnight or for atleast 5-6 hours.  Rajma has one of the highest amount of protein and ideal protein intake for vegetarians!!  It has no fat, rich in fibre, iron, magnesium, potassium and low in sodium. Cooked Rajma can also be added in the preparation of some salads!!

Another quick way of making Rajma is to prepare the ginger garlic onion tomato paste with all the spices as described below.  Add the soaked rajma and fry for 3-4 minutes in a pan.  Add 2 cups of water and pressure cook it with the weight on.  Switch off after 3-4 whistles.

Rajma is ready to be  poured into a dish and served!

Ingredients to serve 6-8 people

1½ Cups Rajma (Red Kidney Beans)
1 Large Onion (finely chopped)
1 Medium Sized Tomato (finely chopped)
50 grams of Tomato Paste
1 Inch piece Freshly chopped Ginger
2 Cloves Garlic Finely chopped or crushed
1 Tsp Cumin Seeds
1 pinch Turmeric
1 Tsp Red Chilli Powder
2-3 Tsp Coriander Powder
1-2 Tsp of Garam Masala Powder
1-2 Tsp Salt
¼ – ½ Water
A few Fresh Coriander Leaves (finely chopped)

Rajma Recipe

Rajma

Preparation

Soak the Rajma for 6-7 hours or overnight
Pressure cook the Rajma and keep aside
Heat the oil in a deep based pan
Add the cumin seeds, turmeric powder, chopped onion,ginger and garlic
Fry for about 3 minutes or until the onion becomes soft
Add the tomato, tomato paste, red chilli, coriander, garam masala powder, salt and fry for a further 3 minutes
Add the cooked Rajma and the water
Cook it on a very low flame covered with a lid , opening the lid and stirring the mixture from time to time for about 6 minutes.

Garnish it with chopped fresh coriander leaves

Note:  This dish is generally served with plain basmati rice – It is also a good accompaniment for puris, rotis and naans as well!!

 

 

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