Among the variety of North Indian food, Kidney beans is highly preferred by all Indians. In Indian language, it is known as Rajma. It can be served with chapati, naan, plain rice or jeera rice. It has high fiber content and is delicious in taste.
2 tbsp oil
1 bay leaf
½ cup finely chopped onion
1 tbsp ginger paste
1 tbsp garlic paste
½ tbsp turmeric powder
1 ½ tbsp red chili powder
1 tbsp cumin powder
1 tbsp coriander powder
1 cup tomato puree
½ tbsp garam masala powder
Salt (according to taste)
Wash rajma and soak them in water for at least 8 hours. After soaking, kidney beans increases in size which is helpful in cooking.
After 8 hours, rinse the water and use beans for preparing the dish.
Take pressure cooker. Put one and a half cups of fresh water, with kidney beans in it. Close the lid.
Cook it for 1 whistle and leave it for some time (till the pressure goes down itself). Open the lid and check whether the beans are soft.
Now, heat oil in a pan and add bay leaf and sauté for 30 seconds.
Add chopped onions and cook till they get light brown in color. Also, sprinkle salt according to taste.
Now sauté ginger and garlic paste and add tomato puree. Mix and cook it till the oil starts to leave the sides of the pan.
Add the spicy powders and mix them well for a minute.
Now, add boiled kidney beans with water to the pan, and let it simmer for 7-8 minutes.
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