Categories
Healthy food

(192)Rajma (Kidney Beans)

Ingredients

  • 1 cup Rajma.
  • 2 cup water for cooking.
  • ½ tsp. Soda bi Carb.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients (Vaghar).
  • 2 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 cup finely chopped Onions.
  • ½ cup finely chopped Tomatoes. OR 4 soft Kokum(if dried variety then remove seeds) OR ¼ cup curd
  • ½ tsp. Garlic paste.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 1 tbsp. finely Chopped coriander leaves.

Method

  1. Soak Rajma overnight in soda water.
  2. Next morning drain water. Check and discard hard waterless grains.
  3. Pressure cook up to 8 whistles after adding water, salt and turmeric powder.
  4. Open the lid when pressure is released. Drain extra water from Rajma by tilting the Rajma pan. Please don’t throw this liquid as you can use it to adjust the consistency of Rajma.
  5. Heat oil in a nonstick cooking pan or thick bottom pan. Add Cumin seeds and wait for a crackling sound.
  6. Now add Asafoetida powder and  Curry leaves. Saute for 5 seconds and add onions. Saute till it becomes translucent.
  7. Add tomatoes and saute till it becomes tender.
  8. If you are not using Tomatoes then add other options at this stage.
  9. Now add all dry and green spices. Saute till oil separates from the spices. Stir continuously on medium flame.
  10. Add cooked rajma and mix thoroughly with vaghar. Close the lid and simmer  Rajma on a slow flame for 5 minutes.
  11. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bhakhri or Bajra roti or Jower roti or as you desire.
  12. If you don’t like Onion and Tomato pieces in your curry then you can grind complete vaghar into thick paste. If you are using kokum instead of tomatoes then grind kokum also.Again heat ½ tsp oil in a tempering vessel and add ¼ tsp. Cumin seeds. Wait for crackling sound and pour this vagar to gravy(thick paste). Mix thoroughly with cooked Rajma and gravy and simmer for 5 minutes on slow flame.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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