Rajma @frenslunchbox.com
Rajma is a popular Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.
The red kidney bean is actually not of Indian origin but native to the New World – Central Mexico and Guatemala. The Spaniards and the Portuguese brought the bean back to Europe. The dry seeds were most valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.
In India, Red Kidney beans are soaked for overnight and cooked in rich, thick gravy on slow heat. Slow cooking makes this rich and flavorful in taste. This curry goes best with Rice plater, like Jeera rice or Plain rice.
# this recipe serves 2 persons
Preparation Time – 15 minute (s)
Cooking Time – 30 Minute (s)
- 2 onions finely chopped
chopped tomatoes@frenslunchbox.com
- 6 garlic cloves finely grated
- 1 Tomato finely chopped
- 3 tbsp vegetable oil
- 2 tbsp kasuri methi (fenugreek leaves)
- 2 tsp salt (as per taste)
- 1 tsp haldi (turmeric powder)
- 3 tsp coriander powder
- Coriander leaves for garnish
- 1 tsp chilli powder
- Rajma Masala (Coriander seeds, dried mango powder, cumin, dried pomegranate seeds, dried ginger, Mint dried, large cardamom seeds)*
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*Readymade Rajma masala available in market can be used alternatively as all ingredients may not be available to make Rajma masala at home + it is a bit tedious to make the masala at home
chopped onions@frenslunchbox.com
boiled Rajma@frenslunchbox.com
Methodology
Pressure cook red kidney beans in a cooker by adding 450 ml water (up to 6 whistles), keep aside
Heat oil in the cooking pan and add kasuri methi to hot oil
Immediately add onions and garlic, fry till onions become golden brown
Add chopped tomatoes and add salt, coriander powder, turmeric powder, chilli powder and Rajma Masala
Simmer the gravy for 8 – 10 minutes on medium flame
Add the Rajma (red kidney beans) to the thick curry. One useful tip here is to retain the water used to pressure cook the beans this will not only add color to the thick curry but also holds good nutritional value
Let the Rajma cook on low flame for 20 minutes. Alternatively you could pressure cook the final Rajma curry (up to 4 – 5 whistles) this will soften the curry.
Take the pan off the stove and garnish with coriander leaves
Serve hot with plain rice/Jeera rice or just Roti (s)
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