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Thursday, August 16, 2007

Rajma Masaledaar! - Spicy kidney beans

Rajma (kidney beans) bhaji. Well to tell u frankly I am not very very fond of this particular dish. But yeah my hubby loves it, and got half a dozen cans of these kidney beans... hence here I am making this dish....

Well this is as such a very nutritious bean. Kidney beans (rajma) is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese. So much packed in such a small bean.

Can anyone tell me why is it called kidney bean? i dont think it is shaped like a kidney is it?can anyone guide me on this?
Anyways going back to the recipe. To make this delicious Rajma ....

You will need :

Rajma (kidney beans) - 2 cans
Onions - 1 medium
Tomatoes - 2
Green chillies - 2 (slit lenghtwise)
Cumin seeds ( Jeera) - 2 tsp
Ginger - 1" piece
Black pepper corn - 6-7
Red chilli powder - 1 tsp
Garam Masala - 2 tsp
Coriander leaves
Lemon juice to taste.
Salt to taste
Yoghurt or fresh cream - 1 tbsp

Method :

Firstly wash the canned beans... removing and discarding all the preservatives.... Keep the clean beans aside. In a mixer jar...put in half an onion, tomatoes (just leave half piece back), ginger, pepper corns, jeera, and handful of the kidney beans and grind into a nice paste.Keep this paste aside.

Now in a thick bottomed pan, Add some oil and let the jeera splutter in it. Now add the remaining onion (finely chopped) and the tomato and sautee well. Add turmeric powder, chilli powder and garam masala and let it fry till the raw smell of the masal goes away.

Now add in the ground paste and cook. Keep stirring occasionally. Cook till the gravy becomes brown in colour and the gravy cooks well and starts leaving some oil. Now add in the rajma and some salt and pour a glass of water in the pan.... Keep covered and cook for 15 mins.... till the gravy thickens and coats over the rajma.

Your rajma is ready. Add the lemon juice and mix well. Garnish with fresh coriander leaves. I also garnish it wil fresh red onions... it tastes good. try it and see.

Serve hot with chapati, roti, phulka or even rice. Enjoy!

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