Rajma is a favorite dish of mine. Whenever I make it, I get rave reviews. I also like rajma for its nutritive value. They are a rich source of soluble and insoluble fibre. The fiber in them help lower cholesterol, so they are heart healthy. Rajma is also a source of high quality protein. So, if you are thinking of replacing red meat from your diet, rajma along with other beans provide comparable protein, without providing saturated fat and high calories.
Recipe of rajma
1 cup rajma (red kidney beans)
2 medium onions
4 medium tomatoes
4-5 garlic cloves
1 inch ginger
1/2 tsp cumin seeds (jeera)
1 tsp coriander powder
3/4 tsp red chilli powder
3/4 tsp garam masala powder
Salt to taste
2 tbsp oil
Fresh chopped coriander leaves
1. Soak rajma overnight. Place rajma with enough water in a pressure cooker. Let one whistle come then turn the flame to medium and boil for about 25 minutes.
2. In a blender, blend onions, ginger and garlic to a smooth paste. Also puree the tomatoes.
3. Heat oil in a kadhai (heavy bottomed vessel), add cumin seeds. Let them crackle, then add onion paste and fry till golden brown.
4. Stir in the tomato puree and add red chilli powder, coriander powder and sauté.
5. When oil begins to separate, add boiled rajma and salt. Give one boil, lower heat and let it simmer for 10 minutes, covered.
6. Add garam masala and garnish with coriander leaves. Serve hot rajma along with boiled rice as rajma chawal or with roti.
Note- If you have not soaked the rajma overnight and want to eat it the same day, then place the rajma with
enough water in a pressure cooker and let one whistle come. Turn off the heat and do not open the lid of
the cooker. After one hour boil in the usual time. You can even use canned red kidney
beans and readymade onion-garlic paste and tomato puree. That way you can make rajma in a jiffy.