(Last Updated on : 27/11/2014)
Rajma is a popular Indian vegetarian dish
and is hugely loved by the Punjabi people. It mainly consists of red kidney beans in thick gravy with lots of Indian whole spices
. Red kidney beans are called as Rajma in Hindi
and are an integral part of the cuisine in northern region of India. The red kidney beans resemble the shape of a kidney hence the name red kidney bean.
The red kidney bean is not of Indian origin. The dish Rajma developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Rajma is mainly served with boiled rice
Ingredients of Rajma
1 cup or 200 gms rajma
1 cinnamon stick
1 bay leaf
1 tsp oil
1 tsp butter
1 tsp cumin seeds
1tsp turmeric powder
1 tsp cumin powder
1 tsp garam masala
1/2 cup finely chopped onions
1 tblsp ginger- garlic paste
1 cup chopped tomatoes
Salt to taste
Method of Preparing Rajma
First, wash and soak rajma overnight or for at least for 8 hours.
Then cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock; it can be used later to the gravy.
Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown.
Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft.
Add boiled rajma to it with salt, butter and the rajma stock. Cover it and let it simmer for 20-30 minutes. When the rajma gets nicely blended with the curry, sprinkle some chopped coriander and move to a serving dish.
Garnish it with few coriander leaves.
The rajma dish can be prepared at home and is also available in restaurants. This dish is very nutritious as the kidney bean is loaded with protein, thiamin (vitamin B1), phosphorus, iron, copper, magnesium, and vitamin K. It is also rich in soluble dietary fibre and is a very good source of cholesterol-lowering fibre.
Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.