Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, piping hot dry rajma (kidney beans). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Piping hot Rajma served over steamed basmati rice used to be at the top of my comfort foods list. And mom would remember to make this for lunch on Different Variety of Dried Beans. Red kidney beans come in a few different varieties.
Piping Hot Dry Rajma (Kidney beans) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Piping Hot Dry Rajma (Kidney beans) is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook piping hot dry rajma (kidney beans) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Piping Hot Dry Rajma (Kidney beans):
- Take 1 cup soaked kidney beans(approximately 1 cup)
- Make ready to taste salt
- Prepare 4 tablespoons cooking oil
- Prepare 2 large Onions- finely chopped
- Prepare 2 tablespoons Ginger-garlic paste
- Take 2 teaspoons Coriander powder
- Get 1 teaspoon Cumin powder
- Get 1 teaspoon Red chilli powder
- Make ready 1 1/2 cup Tomato puree and few cut tomatoes
- Take 1 teaspoon Garam masala powder
- Make ready as required Chopped coriander leaves for garnishing
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and - for the red variety - colour to a human kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture Nutritional Information.
Steps to make Piping Hot Dry Rajma (Kidney beans):
- A Soak 150 grams of Rajma overnight. Next morning, rinse the kidney beans off with fresh water. Then take a pressure cooker, add the soaked beans with water and salt and cook it under pressure till around 8-10 whistles are given out.
- Then drain off the cooked liquor and reserve it for future use in a bowl. In a separate bowl chop two large onions. Heat oil in a non-stick pan at the other end and add ginger garlic paste and sauta it for 2 minutes. Add the chopped onions and sauta it for 2 minutes. Add the chopped onions and sauta it till golden brown. Add a teaspoon of coriander powder, cumin powder and red chilli powder and mix well.
- A Make a tomato puree of 2 tomatoes (half a cup). Saute it with the onions and stir it in low flame till the oil separates.
- Add the boiled rajma. Add cumin powder and garam masala. The water which you had set aside, add that and leave it to cook on low flame for 3- 4 minutes.Then add some cut tomatoes on it.
- Add coriander leaves and mint leaves to garnish. Your piping hot dry Rajma is ready to serve. Serve it hot with rice or alone also.I know the recipe of raha is to delicious. Very tastyy and yummy try it. Rajma is also a nonIndian food
Rajma is kidney beans curry which is made by pressure cooking raw kidney beans which are soaked overnight. The pressure cooked beans are then cooked with onion, tomatoes, ginger-garlic and with spices like coriander, garam masala, chili powder etc. It's an extremely popular curry in North India. Rajma or kidney beans are a legume that is a good source of protein, fibre and vitamins-minerals. Apart from making the usual sunday Rajma recipe on weekends, I also make this pulao or this easy Rajma chawal. if you like kidney beans, you will like this pulao too.
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