Often dubbed 'poor man's meat', kidney beans are a rich source of plant proteins. Their low glycemic index keeps you satiated for longer & also helps in controlling blood sugar levels. In India, Rajma Chawal(kidney beans curry and rice) is considered the ultimate comfort food in many households. This recipe here is simple and easy to follow. There are a plethora of health benefits to kidney beans so I highly recommend you don't skip on this superfood in your daily diet.
INGREDIENTS:
100g kidney beans
1 cup water
3 tbsp oil
1 tbsp jeera (cumin) seeds
1 tbsp saunf (fenugreek) seeds
1 large onion (chopped)
1 tbsp curry leaves (optional)
2 tsp ginger garlic paste
1 cup tomato purée
1 tsp haldi (turmeric powder)
1 tsp red chilli powder
2 tsp Jeera dhaniya (cumin-coriander) powder
1 tbsp garam masala
Salt to taste
PROCEDURE:
1. Soak kidney beans in water for 4-8 hours. Ideally, this step is important to soften the beans and get rid of the sugars present in beans that are known to cause gas. Discard the water used for soaking the beans.
2. To a pressure cooker, add the soaked kidney beans with 1 cup fresh water (1:2 ratio). The amount of water needs to be twice the amount of kidney beans.
3. In medium heat, let it cook for upto 6 whistles. Turn off heat and set aside.
4. In a separate pan, heat oil. Once the oil is hot enough, add jeera and saunf seeds. Let the seeds pop.
5. Add chopped onions and sauté for about 5 minutes until they turn golden brown.
6. Add curry leaves (optional), ginger garlic paste and tomato puree. Mix together and cook for 5 minutes.
7. Add haldi, red chilli powder, jeera dhaniya powder, garam masala and salt. Cook for 5 minutes on low flame.
8. Add this to the pressure cooker with the cooked rajma. Add 1/2 cup water if required. Close lid and cook for upto 2-3 whistles.
Serve with rice or rotis. Enjoy :)
Watch recipe video below:
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