Rajma Curry

Are you on a lookout for the perfect protein alternative to meat and milk in your diet? Or are you looking for a perfect legume for adding a zing to your soups, salads and simmered dishes! Use your imagination and explore the endless possibilities you can spoon up with this wonder food!

Soaking and boiling the kidney beans

If using canned ones, rinse these thoroughly in a colander to wash away the sweetened or salted water in which these were canned.

Dry kidney beans should be soaked atleast for five hours (better if soaked overnight) before these are ready for the boiling stage. This shortens the cooking time considerably and makes the digestion easier. 

Why should you eat them when you are happy with meat and dairy?

Why not? One cup of kidney beans is rich in essential nutrients, such as Iron, molybdenum, folate, tryptophan, potassium, dietary fibre and manganese!

The soaked water should always be discarded and the beans should be rinsed with clean water before proceeding to boil them.

These are now pressure-cooked (cook them on a high temperature to get rid of the toxins in them) till the beans reach a stage when they are firm, but can be mashed if pressed between two fingers. I use my Pressure cooker for this, which needs five whistles in a medium flame. But please note that the cooking time may vary depending on the age of the beans: the older the beans, the longer the time needed to cook!

 Ingredients
Rajma                          -250 gms/1can
Potato                          -2(medium size,cut into round of 2 inch thickness)
Onion                          -2(finely chopped)
Tomato                        -2(chopped)
Ginger/garlic paste      -2tsp
Garam Masala            -1/2 tsp
Coconut(grinded)        -1/4 cup
Chilly pwd                   -2tsp
Corainder pwd            -2tsp
Tumeric pwd               -1/4 tsp
Oil                             -2tbsp
Salt to taste


Method

• Pressure cook the rajma and potato and keep aside.
• Now in a kadai or wok add oil,whn the oil is heated add the onions and saute till it becomes light brown.
• Thn add the ginger/garlic paste and garam masala.saute for a min and add the chilly pwd,corainder pwd,turmeric pwd and the tomatoes and salt.
• Allow tomato to cook nicely. 
• When the tomatoes r done add the cooked rajma and potato into it and also the grinded coconut.
• Add 3glases of water and cook for 10 min in medium flame so that all the masalas ll get into the rajma and potato.