Rajma


Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidneys. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris.


RECIPE:

SOAK RAJMA OVERNIGHT. PRESSURE COOK IT TILL IT SOFTENS AND IS COOKED WELL.

IN A POT ADD OIL AND FRY CHOPPED ONIONS ,ONCE IT'S LIGHT ADD TOMATOES PASTE ,SALT, GINGER GARLIC PASTE

THEN ADD THE SPICES HALDI,RED CHILLI POWDER ,RAJMA MASALA POWDER,CORIANDER CUMIN POWDER.

ONCE THE OIL OOZES OUT ADD THE COOKED RAJMA AND MIX WELL. ADD WATER IF REQUIRED.

GARNISH WITH CORIANDER LEAVES AND SERVE WITH JEERA RICE 

 


What is rajma a rich source of?
Gives you more Energy :
 Rajma is Iron rich. Iron is an important nutrient for our body and for our health. It helps our cells "breathe". Iron is essential in the chemical reactions that produce energy from foods.

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