Kidney beans are popularly known as rajma in India. As the name indicates, these beans are kidney shaped.
Rajma-chawal is a very tasty combo from Punjabi cusine. It is a complete meal in itself and is enjoyed by everyone.
Few health benefits of rajma:
- Rajma is rich in iron, which is good for everyone but pregnant women, lactating women and growing children need more amount of iron.
- Rajma provides necessary protein to the body which boost the immunity,
- When rajma is combined with rice, it is a great source of carbohydrates,
- Rajma contains calcium, magnesium and potassium which control blood pressure.
- Rajma is an excellent source of fiber, which lowers the cholesterol and prevents blood sugar levels from rising rapidly after meals.
Always remember few thing’s before making rajma,
1. Soak rajma overnight or for 8 to 10 hours before cooking.
2. Rajma should be cooked till they become soft enough to melt in mouth, so that they are easily digested.
This recipe is very very simple, anyone can make delicious rajma at home.
Ingredients for 3 to 4 serving:
Rajma – 1 tea cup
Channa dal – 2 tbsp
Tomato – 2 medium size
Ginger – 1/4″
Green chilli – 2
Lime – 1/2
Fresh cream – 1tbsp
Thick curd – 2 tbsp
Bay leaf (tej patta) – 1
Cinnamon stick – 1″ piece
Cloves (laung) – 2
Black cardamom – 1
Jeera – 1/2tsp
Hing – 2 pinch
Haldi – 1/4tsp
Red chilli powder – 1/2tsp
Dhania powder – 1tsp
Amchoor powder – 1/4tsp
Garam masala – 1/4 tsp
Desi ghee – 2tsp
Salt according to taste.
- Wash and soak rajma and channa dal in enough water overnight or for 8 to 10 hours.
- Before cooking, drain the water and wash again with fresh water.
- Put rajma in a pressure cooker, add 3 cups water, tej patta, laung, dal chinni, badi elachi, haldi and salt.
- Pressure cook rajma and after one whistle lower the flame and let it cook for another 20 to 25 minutes. Once done, switch off the flame. After the cooker releases all the pressure, check the rajma. If it’s not done, cook again and add more water if required.
- Grind tomatoes and ginger.
- Heat desi ghee in a pan, add jeera and when it sizzles add hing and green chillies. Sauté for a bit and add tomato puree. Stir and add chilli powder, dhania powder and amchoor powder. Keep stirring till it begins to separate with ghee.
- Add boiled rajma. Stir it and let it cook for 8 to 10 minutes on medium flame. If consistency is thick, adjust by adding some boiled water (the gravy should not be watery, it should be slightly thick)
- Add thick curd and fresh cream and simmer it for one minute.
- Add garam Masala, stir it and switch off the flame.
- Transfer rajma to the serving bowl and add lime juice according to need.
- Serve rajma with rice.
Serve rajma with steamed rice, jeera rice, vegetable pulao or roti.
- After pressure cooking rajma and channa dal, mash it slightly with spoon. This thickens the gravy and enhances the taste.
- After cooling, if rajma thickens a bit too much, add some boiled water and cook on medium flame.
Cooking rice in a pressure cooker is very easy and a quick method.
Ingredients for 3 to 4 serving:
Basmati rice – 2 cup
Desi ghee – 1tsp
Salt according to taste
1. Wash rice 3 to 4 times, then soak in water for 15 to 20 minutes.
2. Drain water from rice and wash again.
3. Put rice in cooker, add 4 cups water and a little salt. Close the lid and cook upto one whistle, then switch off the flame.
4. After cooker cools down, open the lid and dish out rice to a serving bowl, mix desi ghee and serve hot.
Plain rice is best enjoyed with dal, rajma, moong, masoor dal, kadhi and curd.
Salt is optional in rice. Many people avoid adding salt due to health reasons.