Jammu Rajma is a regional delight that not only temt your taste buds but also brings along a bundle of health benefits. These vibrant red kidney beans are a powerhouse of nutrients, providing a rich source of protein, fiber, and essential minerals. Jammu Rajma is known to boost heart health by lowering cholesterol levels and promoting a healthy cardiovascular system. Additionally, its high fiber content aids in digestion and helps maintain a stable blood sugar level. Packed with vitamins and antioxidants, Jammu Rajma supports overall well-being, making it a tasty and nutritious addition to your meals. Enjoy the hearty flavors of Jammu Rajma while nourishing your body with its multitude of health advantages.
Jammu Rajma Recipe
Description
Preparing delicious Jammu Rajma is a breeze, and all it takes is a little patience and a few simple steps. Start by soaking the kidney beans overnight or for 8-9 hours – this helps them cook faster and more evenly. Once they've soaked up all that goodness, give them a good rinse.
Now, it's time to boil those beans. Toss them into a pressure cooker over 4-5 whistles with enough water to cover them, and here's a neat trick – add a pinch of soda to speed up the cooking process. Bring it to a boil, then let it simmer until the beans are soft. Don't forget to check them occasionally.
While the beans are bubbling away, let's sauté some aromatic goodness. In a pan, heat some oil. Throw in finely chopped onions, garlic, and ginger. Let them sizzle until they're golden brown and fragrant. Now, it's spice time! Add your favorite spices – cumin, coriander, turmeric – go wild!
Once the spices have mingled and danced their way into the mix, add in some tomato puree. Let it cook down until the oil starts to separate. By now, your kitchen should be filled with irresistible aromas.
Now, combine the sautéed goodness with the boiled beans. Let them get to know each other in the pan for about 10-15 minutes should do the trick.
And there you have it! Your Jammu Rajma is ready to be served. Spoon it over hot, fluffy rice or mop it up with some naan – the choice is yours. Garnish with fresh coriander. Enjoy it with chappati or wheat flatbread.
Ingredients
Instructions
Prepare Jammu Rajma
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Soak the Rajma
Wash the dried rajma thoroughly and soak them in fresh water for 7-8 hours or overnight.
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Cook the Rajma
In a pressure cooker, add the soaked rajma along with fresh water and a pinch of salt or you can also add baking soda to speed up the cooking process.
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Whistle
Pressure cook over 4-5 whistles and then open the to test the softness of kidney beans.
Sauting
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Heat Oil
Add 2 tablespoons of oil to a pan and heat it on medium flame then add 1 teaspoon of cumin seed, let them crackle and get browned.
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Add Onion
Add 1 finely chopped onion in a pan.
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Saute until get brown
Stir and saute the onion on medium flame till they get golden brown.
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Add Tomato
Add the finely chopped tomatoes and mix well.
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Add Spices
Add all the spice powders:
- 1 teaspoon of turmeric
- 1 teaspoon of red chilli
- 1 teaspoon of garam masala
- Salt to taste
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Add Green Chilli
Add the chopped green chili in sauteeing and 2 tablespoons of water to cook tomato and spices.
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Add Water
Add 2 cups of water to a pan to cook the sauteeing.
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Add Rajma
Use a slotted spoon, to remove the rajma from the pressure cooker and pour them into a pan.
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Simmer
Simmer Rajma for 10 min till Rajma gets creamy and soft.
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Serve
Serve the hot rajma with Rice, Chappati, and Naan. You can also prefer side dishes like Rayta, Pickles, Chutney,
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 2g4%
- Total Carbohydrate 20g7%
- Dietary Fiber 7g29%
- Protein 9g18%
- Vitamin A 0.3 IU
- Vitamin C 23 mg
- Iron 3 mg
- Magnesium 35 mmol
- Manganese 0.5 mg
- Chromium 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soaking the Kidney Beans: It's advisable to soak kidney beans overnight or for at least 8 hours before cooking. This helps in reducing the cooking time and makes the beans easier to digest.
- Raw Kidney Beans: Kidney beans contain lectins that can be toxic if not properly cooked. Soaking and boiling the beans adequately is crucial to neutralize these toxins. Never consume raw kidney beans.
- Salt Timing: Add salt after the beans are partially cooked, as adding it too early can toughen the beans.
