Rajma or Kidney beans are the most common protein forms eaten by vegetarians. Rajma rice is one of the popular dishes in the North India. It is funny to see that these were not originated in the Indian subcontinent, it is rather a Mexican origin.
This post is about the simplest recipe I use in my kitchen for making Rajma. But before that, I would like to share a few more options where Rajma (Kidney Beans) could be used.
List of things where kidney beans can be used:
Rajma Rice (Indian Curry with steamed or fried rice) – pic below
Kidney Bean Salad (Beans+Cucumber+Herbs+olive oil)
Kidney Beans Patties (mashed beans mixed with onion, herbs, corn flour and spices)
Kidney beans as a part of 5 bean Salad (a mix of all varieties of beans with herbs)
Kidney Beans Jalapeno and Avocado soup (Mexican dish)
Kidney Beans stew
Rougaille – Mauritian Creole dish
Carribean Chicken and Bean Recipe
Lastly, there is a new fab of making a chocolate bean cake.
Love for Rajma
There are a lot of similar ways to prepare Rajma and is cherished by almost every Indian. It is almost every kid’s favorite.
I never cooked food before I got married, and now Rajma rice is my partner’s favorite.
Healthy, Homely, Heavenly Rajma!
After many tryouts, I came out with a simpler and healthier recipe. Let’s check it out.
Ingredients with Jugni Magic
- One bowl of Rajma soaked overnight (approx 8 hours)
- One big onion – chopped
- One big tomato – mashed/pureed
- 2 small Green chillies (No red chillies) – Healthy Jugni 🙂
- 1 spoon ginger garlic paste
- 1 tsp cumin
- 1 tsp turmeric
- 1.5 tsp coriander powder
- 1.5 tsp Rajma Masala
- Salt to taste
- 2 spoons oil (or maybe less if you are using non stick)
- JUGNI MAGIC – 1 spoon Tamarind and 1 spoon Tomato ketchup
You are right, no butter, no cream, no garam masala, no color. As Jugni prefers healthier versions of everything, so there are no such unhealthy additions.
Jugni di recipe!
- Boil soaked Rajma with 2.5 cups of water in a pressure cooker & add some salt and 4 garlic cloves and let it cook for 20 minutes on low medium flame.
- In a separate pan, add some oil.
- Add cumin, green chillies and ginger garlic paste.
- Then add some onions and wait for them to turn brownish.
- Add salt, coriander powder, rajma masala and tamarind pulp and let it cook for almost 2-3 minutes.
- Then add the tomatoes and let it cook until oil separates.
- Then add tomato ketchup and let it cook for another minute.
- Finally add boiled Rajma to the pan and let it boil for 5-10 mins, until the masalas blend with Rajma.
- Enjoy Rajma with rice or green chutney.
Lastly either enjoy with jeera rice, roti or parantha, and your Jugnu 🙂 and hit the thumbs up button if you liked it. 🙂