Red Kidney Bean (Rajma) has lot of health benefits as it is loaded with protein, fibre, Iron, Magnesium, Potassium, Phosphorous, etc. Vegetarian population can obtain high content of vegetable protein from this red kidney bean. It prevents bad cholesterol and improves constipation as it is rich in fibre. Due to low glycemic index, it can also prevent the risk of diabetes. But those who have high uric acid, should avoid this red kidney bean.
We are not grown up eating Rajma chawal. We tasted rajma curry during our trips to Northern part of India various times. My mother was not very much fan of rajma due to indigestion issues, hence it was never cooked at home during our growing up years. So we never developed an affinity towards the dish. Off late during my hostel days in Chennai, I started liking the rajma chawal and slowly it became part of my comfort food.
After marriage I came to know my better half’s affinity about rajma chawal. Those days I used to take tips from my mother when I was unable to do justice to some of the recipes. However, I could not take help of my mother in this case as I told you rajma was never cooked at our home so she did not have expert advice to share with me. So I keep trying the recipe unless I mastered it 😊. Let me tell you, those days I was not part of this lovely blogging world. Nowadays rajma chawal is part of our weekly or fortnightly menu plan. Even our daughter enjoys it in her school lunch box.
You can have your comfort meal rajma chawal on the go. You must be thinking I have gone mad because how can you open your lunchbox with a gravy item in a cab or train or bus and have! right? But let me tell you this is really possible. I saw an article by famous blogger Deeba Rajpal who explained that how we can carry our meal in a mason jar and have it on the go. I just love the idea and presenting rajma chawal in mason jar. You can cook rajma and rice and take a mason jar and alternatively layer it with rice and rajma masala and top it with some raw onion and coriander leaves and close the jar tightly with the lid. Carry a long spoon with the rajma chawal filled jar and dig in on the go when you are hungry. This is a total fuss free idea. Now scroll down and learn how to prepare rajma masala.
Rajma Masala/Rajma Curry/Red Kidney Bean Curry
Rajma/Kidney Beans (Red) – 1 cup
Onion – sliced, 1/2 cup
Ginger Paste – 1 teaspoon
Garlic – Crushed, 3-4 cloves
Tomato – 1 medium, chopped
Turmeric powder -1/2 teaspoon
Red Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Cumin Seeds – 1 teaspoon
Garam Masala Whole – Cinnamon stick, Green Cardamom, Clove
Salt to taste
Lemon Juice – 1 teaspoon
1. Soak Rajma overnight and next drain the water.
2. Now take a pressure cooker and add the rajma, salt and water. Cook under medium flame and allow for 5 to whistles. Once the pressure is released, remove the lid.
3. Next heat oil in a pan. For seasoning add garam masala whole. Then add crushed garlic cloves and onion. Fry them well and one by one add ginger paste & all the dry powder spices.
4. Next add chopped tomato and green chilli. Mix the spices, salt and cook until the raw smell of tomato is gone. Now add the boiled rajma into it.
5. Pour water (11/2 cup ) and cover with the lid, cook under slow flame. When the gravy consistency becomes thick and garam masala powder and squeeze lime juice from top. Serve it hot with rice or roti.