There is nothing like comfort food that instantly brings a smile to one’s face. One such all-time favourite food is rajma chawal. Rajma or red kidney beans are cooked with whole spices and enjoyed as a thick gravy with rice and rotis in many Indian households. If you have been thinking about making rajma masala curry for sometime, this is a good time. Despite being a good source of plant-based protein, minerals, calcium, vitamins, fibre and antioxidants, chef Vicky Ratnani highlights how rajma is also good for one’s immunity.
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There is no great love than My love for Rajma ….Vicky Child I just love Rajma Chawal and can eat it everyday. Besides this it is very healthy and high in protein and Anthocyanins. A great way to boost #immunesystem Enjoy. Just cooked it this morning and just about to eat the last bits as @tanisharatnani @piyaratnani1210 and my Sas @jayaratnani30 really relished it. Bless them. Swipe left to watch the process and the last pic how I played it for Tanisha #thisishowwedoit Soak the 250g kidney beans overnight in about 1 litre of water ( I put extra as I use the stock for the gravy ) Slice 2 Medium sized onions into thin slices Fresh ginger minced 2 tablespoons Purée / blend 4 small tomatoes along with 3 green chillies and 2 tablespoons of water Ghee / olive oil 2 tablespoons Whole Spices: Bay leaves 2 Cloves 6 Black Cardamom 3 Cinnamon stick 1 medium sized Cumin seeds 1 teaspoon Powdered spices Cumin 2teaspoons Coriander 2 teaspoons Red chilli powder 2 teaspoons Turmeric 1 teaspoon Pink salt to taste Garnish Fresh coriander Methodology In a pressure cooker , cook the beans for 3 whistles . Drain the stock and reserve Heat the ghee, add the whole spices . They will give out a super sexy aroma …. Add the sliced onions and ginger to warm ghee and cook slowly for 10 minutes until it gets a lovely darkish brown Add the tomato chilli purée and sauté it for 3 minutes Add the powdered spices and cook for 3 minutes Ladle the rajma stock and simmer for 10 minutes Add the cooked kidney beans and check the seasoning. Simmer really smooth n smooth for 8 to 10 minutes This amazing dish is ready. #rajmachawal #vegetarian #vegetarianrecipes #homecooking #easyrecipes #vickyratnani #vickythegastronaut #plantbased #plantpower #plantprotein #instagood #instadaily #food #cooking #chef #cheflife #quarantine #quarantinelife
“I just love rajma-chawal and can eat it everyday. Besides this, it is very healthy and high in protein and anthocyanins. A great way to boost #immunesystem. Enjoy.”
250g – Soaked rajma beans
1l – Water
2 – Medium-sized onions
2tbsp – Fresh minced ginger
4 – Small tomatoes
3 – Green chillies
2tbsp – Water
2tbsp – Ghee or olive oil
2 – Bay leaves
6 – Cloves
3 – Black cardamom
1 – Medium-sized cinnamon stick
1tsp – Cumin seeds
2tsp – Cumin
2tsp – Coriander
2tsp – Red chilli powder
1tsp – Turmeric
Pink salt to taste
Garnish with fresh coriander
*Soak kidney beans overnight in about one litre water. Extra stock can be used for gravy.
*Cook the beans for three whistles in a pressure cooker.
*Drain the stock and reserve.
*Heat ghee and add whole spices. They will give out a delicious aroma.
*Add the sliced onions and ginger to warm ghee and cook slowly for 10 minutes until it gets a lovely darkish brown colour.
*Add the tomato chilli purée and sauté it for three minutes.
*Add the powdered spices and cook for three minutes.
*Ladle the rajma stock and simmer for 10 minutes
*Add the cooked kidney beans and check the seasoning.
*Simmer really smooth for eight to 10 minutes.
Here’s how rajma is good for you
*Since rajma has a low glycemic index, it is ideal for diabetics as well. It is also rich in an array of antioxidants and is a natural detoxifier.
*The high fibre content helps one stay fuller for longer and avoid binge-eating. The zinc content in rajma is good for the eyes and hair and skin.
So, all set to make the dish?