There is no Indian kid who would not love his moms's Rajma Chawal as much as his noodles.Kidney beans are a rich source of protein.
Rajma or kidney bean curry is synonymous with a North Indian mom's cooking.
This is one of the easiest gravy dishes of North India.In fact,all you need for a good Sunday brunch is the Rajma masala with some Pulao.
Kidney beans in spicy tomato gravy served with dollops of clarified butter or Ghee and rice. You will find rajma curry served at hotels,parties,weekend brunches and at local Punjabi Dhabas.However,if you want to cut calories and avoid ghee or just want to go vegan,Rajma recipe works great.
How to boil rajma?
Soak the kidney beans overnight or 4-5 hrs.
When their skin gets crinkly,they are ready to be cooked.
Depending on variety,they may need 2-3 whistles in pressure cooker.
To learn how to make authentic Dhaba style rajma masala recipe click below
North India's Rajma obsession
There are 2 types of 'Rajma'.The longer one is more easily available, and the other, smaller deep maroon Kashmiri one.In Kashmiri recipe, rajma gogji, chefs cook kidney beans with turnips.At Mata Vaishno Devi,you will find hundreds of stall at Jammu, serving 'Rajma chawal' to devotees.Mexican kidney beans curry Indian style, has indeed been a part of our childhood with such fervor, that it hardly looks a foreign import.This recipe is one of the staple lunches of any Punjabi,Delhi, Kashmiri or North Indian household.It is immensely popular with all age groups.It is also a life saver, when you have guests coming over.
How to make rajma ?
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