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One of those popular Indian beans is rajma, which is also known as kidney beans. Our hunger just gets worse when we hear Rajma Chawal, in particular. Rajma Curry is one of those dishes that is prepared throughout India but has a somewhat varied flavour due to the use of regional masalas and cooking techniques. It is mostly produced in North India, is sold on Delhi's streets, and is a popular wintertime treat.
The dry dish Sundal, which can be eaten as a side dish with meals or even as a snack, is another food that South Indians prepare with rajma. In North India, rajma curry is a staple. The most well-liked dish is a mildly spicily prepared Rajma curry from Punjab, which is often accompanied by sliced onions and either steamed rice or jeera rice. Dal Makhani also uses rajma to give the dal more flavour and crunch.
Because it is a fantastic source of protein, it is not only delicious but also widely acknowledged to be very nutritious. It also has many health advantages, including being excellent for diabetes, helping with weight loss, maintaining bone density, and being excellent for the heart.
While we could go on and on about rajma, we hope that this has sufficiently conveyed to you how healthy and delicious rajma is. So why not try out a few of the recipes? Learn how to make some filling rajma-based lunch dishes by reading on.
Rajma Masala or Rajma Chawal:
This recipe for Rajma is a mildly spiced, creamy, and delectable curry made in the Punjabi style. Rajma masala, also known as rajma chawal, is a popular North Indian dish made by simmering kidney beans (rajma) in a rich and flavourful tomato-based gravy. The gravy is prepared with a blend of spices like cumin, coriander, and garam masala, along with onions, tomatoes, ginger, and garlic.
The cooked rajma is then combined with this luscious gravy and served with steamed rice (chawal). It's a wholesome and comforting dish, often garnished with fresh cilantro and served with a side of yoghurt or raita. Typically served on the weekends, rajma masala is ideal for a Sunday lunch at home.
Rajma Pulao:
Rajma Pulao is a flavourful North Indian rice dish featuring kidney beans. To make it, cooked rajma is combined with fragrant rice, often basmati, and aromatic spices such as cumin, cardamom, and cloves. The mixture is cooked together, allowing the rice to absorb the flavours of the rajma and spices. It's a wholesome and hearty one-pot meal that's both delicious and nutritious, often served with raita or yoghurt on the side.
It creates a hearty and satisfying lunch or dinner. Make sure the rajma is cooked well before preparing the rajma pulao. Rajma or chana are typically soaked overnight or for 8 to 9 hours to save cooking time. With raita, this rajma pulao is at its best.
Rajma Sundal:
Essentially, sundal is a delicious dry bean and lentil dish. Rajma sundal can be eaten as a standalone dish or as a side to a vegetarian meal. South Indian cuisine called Rajma Sundal uses kidney beans. Rajma is cooked before being tempered with curry leaves, mustard seeds, and grated coconut. Red chilli powder and asafoetida are used to enhance flavour and fire.
In South India, especially during celebrations like Navratri, the meal is frequently served as a wholesome and protein-rich snack or side dish. It is topped with fresh coriander leaves. You ought to try this recipe if you like kidney beans.
For the Ganesh Chaturthi, Navratri fasting, or Janmashtami puja, sundals are made in South India. And if you adore them, you can make them for every occasion.
Dal Makhani:
The ingredients for dal makhani, a popular North Indian dish, are whole urad dal, rajma, butter, and spices. One of the most popular lentil dishes was created in the Punjab region of India and Pakistan.
The lentils and beans must first be soaked before being cooked till tender. With ingredients like tomatoes, onions, garlic, and ginger as well as a combination of cumin, coriander, garam masala, and red chilli powder, a rich tomato-based gravy is made in a separate pan. After being cooked, the lentils and beans are combined with the tomato gravy, cream, and butter. The meal is cooked until it acquires a creamy and thick texture.
The classic Indian dish Dal Makhani is renowned for its rich, buttery texture and an ideal blend of spices. This Punjabi Dal Makhani is a keeper. Your family and visitors will be astonished by how delicious, creamy, and rich it tastes! Serve it with basmati rice, naan, or roti.
Rajma Kebab:
Rajma ke kebab is a delicious and simple-to-prepare vegan dish that is high in protein. Rajma (kidney beans) is boiled and then blended with spices including cumin, coriander, red chilli powder, and garam masala to create rajma kebabs. For flavour and texture, chopped onions, green chillies, and coriander leaves are used.
The mixture is then formed into little patties, which are shallow-fried until the outsides are crispy and golden brown. Popular in North India, these vegetarian kebabs are prized for their flavorful texture and high protein content. Rajma ke kebab with minimal fat is quick and simple to make. You can serve the kebabs with coriander chutney. Serve your loved ones this protein-rich dinner after trying it yourself.
