Last night, i made a decision on my next day’s menu, which is Rajma curry for my breakfast and lunch.
Recipe may be a protein-rich food for a healthy breakfast, lunch or dinner. Rajma is one among my favorite healthy foods I wont to eat once every week with chapathi or hot rice. You know, it’s a simple recipe to form reception on the weekends. And a best dish to pair with rice or chapathi/paratha.
I soaked them overnight and that they bloomed into large, toothy beans already splitting at the seams. Boiling them turned their surrounding water brown and thick: I cooked them with onions, tomatoes and whatever spices I had, and simmered it for hours, using the liquid from bean boiling to thicken the combination . within the end I had made the right dish of rajma a famous North Indian curry/recipe although it took me two extra hours of simmering , since I did’nt account for the added cook time for old beans.
This recipe may taste and desire an ancient Indian dish, but its past is marked by cultural and colonial exchange , its recipe scarcely older than my grandparents. While Rajma recipe may be a modern icon of North Indian food. The bean itself isn’t indigenous to the subcontinent, and neither is that the dish’s base,tomato. “ingredients that appear to several to be inextricably a part of an Indian diet.
RICH IN PROTEIN: Vegans and Vegetarians are often at a loss of options when it comes to protein sources. A 100 gram serving of raw kidney beans contains approximately 24 grams of protein.
GOOD FOR DIGESTION: Kidney beans contain a hearty mixture of both soluble and insoluble fiber. Fibre helps promote good digestive health and regularity of the intestines
GOOD FOR DIABETICS: A good part of the kidney beans is carbs. But don’t worry about it already. Carbs present in kidney beans are good types, also know as ‘slow-release carbohydrate.’ These carbs delay digestion, which helps to slow the release of suguars in the bloodstream. Having a very low glycaemic content.
HIGH IN ESSENTIAL MINERALS: Kidney beans are high in iron, phosphorous, which plays a key role in healthy bones and teeth, and vitamin K, which helps protect the nervous system from free radical damage.
LOWERS CHOLESTEROL: Kidney beans are rich in soluble fiber. Soluble fiber attracts water and transforms it into a gel during digestion. While we all know that soluble fiber helps promote digestion, not many know that it also helps lower “unhealthy cholesterol levels.
WEIGHT LOSS: Kidney beans are packed with proteins and fibres, both of which contribute to a sense of satiety. If you’re feeling full, you’re going to bingeless and be able to manage your weight better. They also contain substantial amounts of resistant starch,which can play an effective role in weight management.
RAJMA CURRY/KIDNEY BEANS CURRY
- 1 CUP RAJMA/KIDNEY BEANS
- 1 ONION (WELL CHOPPED)
- 3 TOMATOES (WELL CHOPPED)
- 1 INCH GINGER
- 3 GARLIC CLOVES
- 4 GREEN CHILIES (WELL SLICED)
- 1 TSP CORIANDER POWDER
- 1/4 TSP RED CHILI POWDER
- 1/4 TSP TURMERIC POWDER
- 1/4 TSP GARAM MASALA
- 1/4 TSP CUMIN SEEDS
- 2 TSP OIL
- SALT (PER TASTE)
- CORIANDER LEAVES (WELL CHOPPED)
- 1/4 TSP CREAM (OPTIONAL)
Wash the Rajma beans in running water and rinse over night in warm for eight hours
Now dump it in fresh water and rinse the Rajma beans.
Now cook the Rajma beans for 10 minutes in a pressure cooker
And after 10 minutes test whether the beans are cooked or not, and hold them aside.
Now take onions and tomatoes and chop them thinly and keep them aside.
Now take ginger,chilies,garlic make a paste and hold it away.
Now take a pan and add oil and heat it for a while on low flame, then add cumin seed sand wait until they crack.
Now add the onions well chopped and saute until light brownish color turns
Now add the ginger, garlic, chili paste and mix well and saute on low flame for 2minutes.
Add well chopped tomatoes and saute for a few minutes until they becomes soft
Now add Rajma beans and mix well and saute for few minutes.
Add some water (one or two cups) and add salt and red chili powder and mix well and cook for a few minutes until the curry has thickened and the flame has switched.
Finally,transfer the recipe to the bowl and garnish with chopped coriander leaves and cream (optional)
Serve the recipe with any hot rice or Paratha