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Rajma

Rajma

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Rajma

Description

Rajma is a vegetarian dish, originating from the Indian subcontinent, consisting of Red Kidney Beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although Kidney Beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. Rajma is fat free and has many benefits since it is high in Fiber, Folate and Magnesium. High Fiber promotes digestive track health; Folate & Magnesium makes it a heart healthy food.

Ingredients

Method

  1. Add 3/4th cup rajma to a large bowl and rinse them well. Pour fresh water and soak it for about 8 hours. Soaking will help to soft cook the Rajma.
  2. While the rajma is soaked in water do not cover it completely as this process will help circulation of air and avoid the beans to turn sticky. Rinse it thoroughly once again before cooking.
  3. If you are cooking directly in a pressure cooker pour 2 cups of water along with the Rajma and pressure cook for about 3-4 whistles on a medium flame. Rajma has to be softly cooked and yet hold its shape.
  4. While the beans pressure cook, prepare the Onions and Tomatoes paste. To make Onion paste, add 1 large onion to 2 cups of boiling water. Boil them for 3-4 minutes. Drain them, cool and make a fine paste in a blender. Set it aside.
  5. In the same jar, puree 2 medium sized tomatoes and make it into a smooth paste.
  6. Tip: Also add 2 tablespoons of softly cooked Rajma to get a smooth curry.
  7. Now heat 2-3 tablespoons ghee or oil in a pan and add 1 Bay Leaf and ½ teaspoon Cumin Seeds. When the Cumin Seeds sizzle turn the flame low and add 1½ teaspoon ginger-garlic paste. Sauté till you get a flavored aroma.
  8. Then add the onion paste and sauté till golden brown. Add the tomato puree and sauté it for another 2-3 minutes.
  9. Add the freshly ground Living Beyond’s Rajma masala (about 3 tablespoons to about 150 grams of rajma).
  10. Add salt as per your taste.
  11. Saute the masala until it turns thick and leaves the sides of the pan. The Onion Tomato mix should be well cooked along with the masala.
  12. Finally add the soft cooked Rajma along with the stock (the remaining water in which the rajma was cooked). You can add more water to get the consistency of your choice but see to it that it is not very watery.
  13. Mix well and add 1 teaspoon of Ginger juliennes and 1 slit Green chilli (optional). Cover the pan and simmer on low flame for about 10-15 minutes.
  14. Now you will get the correct consistency for the curry. Sprinkle ¾ teaspoon Kasuri Methi and mix it well.
  15. Garnish it with coriander leaves and if you want you can add 2 tablespoons of fresh cream. Rajma is now ready to be served with steamed rice.
LGBD

Living Beyond