Rajma

Rajma is a popular North Indian dish made with red kidney beans and various Indian spices. It is a staple in the Punjabi cuisine, but is enjoyed all over the country and beyond. The dish is traditionally served with rice, and the combination is known as Rajma Chawal.

Ingredients

The main ingredient in Rajma is red kidney beans. These beans are soaked overnight and then cooked until they are soft. The beans are then mixed with a spicy curry made from onions, garlic, ginger, tomatoes, and a variety of Indian spices such as turmeric, cumin, coriander, and garam masala. Some variations of the dish may also include green chilies, cilantro, and butter.

Preparation

The preparation of Rajma involves soaking the red kidney beans overnight to reduce their cooking time. The beans are then boiled until they are soft. Meanwhile, a curry is prepared by sautéing onions, garlic, and ginger in oil until they are golden brown. Tomatoes and the Indian spices are then added to the sautéed mixture and cooked until the tomatoes are soft. The cooked beans are then added to the curry and simmered until the flavors are well combined.

Serving

Rajma is traditionally served with rice, making the dish Rajma Chawal. The dish can be garnished with cilantro and served with yogurt or pickle on the side. It is a popular dish for lunch or dinner and is often served in Indian restaurants and homes.

Health Benefits

Red kidney beans, the main ingredient in Rajma, are a great source of protein and fiber. They also contain important vitamins and minerals such as iron, potassium, and magnesium. The Indian spices used in the dish also have various health benefits. For example, turmeric has anti-inflammatory properties, cumin aids in digestion, and coriander has antioxidant properties.

‎