Friday, March 13

Red Kidney beans aka Rajma


Rajma chawal, this had been my favourite dish since childhood and i still love it very much. Rajma curry is very famous dish in north india, espicially in Punjabi's. I had one punjabi friend D in college,her mother used to cook yummy rajma. I liked it so much that whenever she brought rajma chawal in her luchbox (yep, we did took lunch boxes,even in engineering college), she just simply used to give the whole box to me(though it had enough for 3 of us) Both D n R used to watch me as i relished the dish and gave them back, if something was still left. Those happy and carefree days...

Ok, now back to these beans, Red Kidney Beans are a rich source of anti-oxidants and contains cholesterol-lowering fiber which prevents blood sugar levels from rising too rapidly after a meal, making them a very good food source for diabetics. And one taken with rice it makes a complete meal in itself. :)

I always make so much that it should be enough for 2 meals, somehow next day it always tastes better.

Ingredients:

Red Kidney beans 1 cup
Onion 1
Tomato pureed 1
Green chilli 2 3
Ginger an inch
Cumin seeds 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing


Method:

Wash the rajma and soak in water overnight or atleast 5 6 hours with 1 tsp salt in the water.
Pressure cook rajma until tender. Or better you can use canned kidney beans too.
Grind onion, green chilli and ginger to make a fine paste.
Heat oil in a pan. Add cumin seeds and then the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder and salt. Mix well. Fry for 2-3 minutes.
Add pureed tomatoes and cook till done.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Finally add garam masala powder.
Add water enough to make thick gravy. Bring the gravy to boil or pressure cook for 1 whistle.
Garnish with chopped green coriander leaves and serve hot.

Best served with jeera rice .

Tips:

Can also grind some cooked rajma and add it finally, really gives nice texture.
Can add sugar too, some like it a bit sweeter.

***********************
Sending this to Lentil mela at Ashwini's spicy cuisine
along with Green peas usal.
And to MLLA 9th Helping, at Mediterranean Cooking in Alaska by Laurie, started by Susan

15 comments:

sowmya said...

looks yumm..the heavely combo..rajma chawal..

Keerthana said...

Rajma chawal happens to be my favourite dish too:) that's such a great combo and a healthy one too.

DEESHA said...

Ramja chawal is such a yummy meal .. love it .. tastes soo good the next day

Madhumathi said...

Rajma chawal is my all time fav..It looks soo delicious :)

Priya said...

Great dish indeed..my fav too!!

Priti said...

This is exactly same way I prepare too...this looks yummy and picture is so eye catching..

Usha said...

Rajma chawal is the perfect comfort food, looks delicious !

Sathya Sankar said...

Rajma looks delicious neha, nice combination.

AnuSriram said...

Looks lovely! Tempting pics..

Pooja said...

Healthy dish..Never cooked rajma..Should try this..

Preety said...

love to have these with steaming hot rice anytime

meeso said...

I love to eat this too, looks great!

Cham said...

Looks very delicous ur radjma!

Ashwini said...

Looks delish..Hubby's fav..

Sonal said...

Hi neha! your rajma looks yummy,yesterday even we had rajma chawal for our lunch and as you wrote even i prepare them for 2 meals as they generally tastes even better the next day.
so, how was your Holi?

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