Rajma is a popular South Asian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.Being a popular dish, it is prepared on important occasions.
A 100 gram serving of boiled Rajma beans contains about 140 calories, 5.7 grams of protein, 5.9 grams of fat and 18 grams of carbohydrate.Rajma chawal, i.e. Rajma served with boiled rice, is a popular dish throughout northern India. Rajma is prepared with onion, garlic and many spices in India, and it is one of the staple foods in Nepal. This dish is popular throughout the Indian subcontinent. The dish Rajma chawal is very (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as “Arroz con habichuelas”. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. Red beans and rice are one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants.
Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (rough chopped)
3 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (chop)
1 left over boiled potato (small cubed)
1 tbsp coriander leaves (finely chopped)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
a pinch of garam masala
Salt to taste
1 tsp butter
1 tbsp oil
Method for making Rajma:
- Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook till the beans are soft and tender. This can also be done in a pressure cooker to save time (for 5 whistles).
- Blend 1 onion and 1 tomato into puree for a thicker gravy (if desired).
- Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
- Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turn golden brown in color.
- Add the garlic and green chili, cook for a minute.
- Then add ginger, chopped tomatoes, potato and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
- Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame till the gravy becomes thick.
- Take it out in a serving bowl and garnish it with coriander leaves.
- Serve hot with plain rice/chapati with a green salad.
This mixture can be used for various purposes such chapati rolls, sandwiches etc. If preparing as a party dish you can reduce/increase the spicy element based on the crowd and roll in chapati with vegetables and proteins (panner,tofu.meat).
Youcan also add some other veggies such as capsicum, carrots and even cauliflower finely chopped to increase your nutritional content (max 50 gms) as the star of the dish has to be the beans.