Rajma (Red Kidney Bean Curry)

One of my north Indian favorite curries is Rajma (red kidney beans). These are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes.

All vegetarians or all people who are wondering how to replace red meat in your menus, you should know that these hearty beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. 

After reading all the health benefits, let us get down to the ingredients and recipe of this wonderful curry.

Ingredients:

2 katoris Rajma

1 bay leaf

2 Black cardamoms whole

2 cinnamon sticks

2 dry red chilies

Cilantro to garnish

1 tsp dry fenugreek leaves (kasuri methi)

1 small onion grated

1 small tomato

3 cloves of garlic crushed

½ inch ginger crushed

1 tsp coriander cumin powder

Soak the rajma at least for 6/8 hours and then cook it in the pressure cooker until it is soft with black cardamoms, 2 cinnamon sticks and bay leaf in it. In a separate pan, take 1 tsp of oil, red chili and add the grated onion and then add chopped garlic and ginger and sauté. Wait till the onion, ginger and garlic are properly cooked and onions change color. Then add finely chopped tomatoes and cook again for about 5 minutes till the tomatoes are cooked well and turn soft.

Add the boiled rajma to the onion tomato paste and add salt, turmeric, red chili powder, and coriander cumin powder according to taste. After it boils, add kasuri methi to the rajma and turn off heat. Garnish with cilantro before serving. Enjoy with white or brown rice.