Rajma Recipe { how to cook & know the nutrition value}

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Rajma Recipe

Rajma or kidney beams its called. In India cuisine is very famous and its eaten regularly with Rice , Roti , Paratha, with bread also. Its depend on taste variation.

Protein / benefit Fact 

Its contain protein, high fiber, magnesium, promote digestive tract health, calories, carbohydrates, potassium, sugar , vitamin A, & C , calcium, iron, cholesterol, folate & magnesium,  make them a heart healthy food. (It’s a fat free protein for human body )

Rajma chawal

Is a favorite combo in many North Indian household. Rajama Masala is served with chawal (rice). Some onion & lemon wedges on the side is all you need to enjoy this delicious dish.

Rajma recipe will give you a thick, delicious & flavorful dish that you can serve either with plain basmati rice , jeera rice , roti or naan.

Recipe to make Rajma

·         Sock rajma at list for 8 hours , add sufficient amount of water to cover the rajama from water.

·         Cook rajma until its become soft and tender, dente the water. Warning don’t tastew the Rajma boil water its not good for tummy.

·         Socking and coking properly enhances the bio availability of nutrients.

              Ingredient 

·         2 to 3 tbsp og Ghee or oil

·         1 ½ tsp of Ginger and garlic paste

·         1 ¼ cap of onion (1large)

·         1 cup tomatoes ( 2 medium size fine chopped/ ¾ cup puree)

·         ¾ cup of Rajma / kidney beans

·         2 ½ cup water ( you can add water if you needed)

·         1 tsp gimger

·         1whole  green chilli

·         Salt according to your taste

·         2 tbsp coriander leaves

·         2 tbsp bream ( it optional depend on your style )

Spice powder for rajma

·         ¼ tsp turmeric or haldi

·         ½ tp ¾ tsp red chilli powder

·         1 tsp Garam Masala powder

·         1 ¼ tsp coriander powder

·         ¾ tsp kasuri methi

·         ½ tsp cumin or jeera

·         1 small bay leaf

    HOW TO MAKE THE RECIPE

1.   .    Rinse and soak rajma for 8 hour in of water
2.    .    Discard the water and rinse them well. Pour 2 cup fresh water.
3. .    Cook them in pot or pressure cook(4 whistles on a medium flame) until soft but not mushy
4. .    Heat a pan with oil and saute the whole cumin and bay leaf until they sizzle.
5. .    Then add ginger and garlic paste and sauté until it turns golden.
6. .    Add tomato puree or chopped tomato fry for 30 sec
7. .    Add all spice powder to it and add salt according to your taste then add some water
8. .    Pour you boiled Rajma into it and sauté for some moment
9. .    After that add whole green chilli into it, Then cover the pot or pressure and low the flame let it boil for 10 to 15 mints

• Cheack the rajma if it cook properly then add pinch of Garam masala and some kasuri methi into it.
• Enjoy it with rice . roti / chapatti or bread .                      

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