PUNJABI RAJMA RECIPE / RESTAURANT STYLE RAJMA MASALA RECIPE /RAJMA CHAWAL (2024)

FAQs

Which type of rajma is used for rajma chawal? ›

Rajma Chawal is kidney beans served with boiled rice.

Ideally, the soaking period must be 10-12 hours or overnight, as that softens the rajma and helps in getting the perfect texture and flavour. Also, if someone has forgotten to soak them overnight, make sure that they are soaked for 2-4 hours in hot & boiling water.

To get soft melt in the mouth rajma, they ideally need an 8 hours soak. However if you are short of time soak them in hot boiling water for 5 hours. Well soaked rajma are easier for digestion and help to achieve a creamier and smoother texture.

1) Rajma: Two cups or the most simple way is to measure them with your fist. For example: if you want to cook for 4 – 5 people then take four fists of Rajma (shown in the below image) and that would be more than sufficient. There are two kinds of Rajma: 1) The first category is shown in the above image.

Bhaderwah Rajma is known for its rich flavor profile with a deep, robust taste that is often intense and therefore pairs well with strong Indian spices.

Red Rajma

With a rich red colour, the Red rajma is one of the most common kidney bean types and is widely used in various Indian dishes. It has a dense taste and a thick texture, making it necessary to soak it in water for eight to ten hours or overnight before cooking.

According to Chef Pankaj, all you need to do is, take the rajma in a bowl, add boiling water to it. Make sure the water level is higher than the bed of rajma. Close the lid and leave it for half-an-hour. And you get soft rajma ready to be cooked.

To begin with this easy hack, rinse the rajma beans under cold water to clean them. Next, take a large pot, add the washed rajma beans and cover them with water. The water level should be about 2-3 inches above the beans. Bring the water to a boil over high heat.

Clean the chole, lobia, rajma, or whatever you want to soak. Wash them well in running water.

Instead, you can try ways to make it easier for you to digest. She suggests soaking the beans for 4-6 hours and discarding the frothy water. Now, change the water if the froth persists. You can also add hing (asafoetida), ajwain (carrom seeds), and sauf (fennel seeds) when you prepare rajma and chole recipes.

How to reduce tangy taste in rajma? ›

Add Sugar

Sugar is one of the most effective ingredients when it comes to adjusting flavours in a dish. This is also true for reducing sourness from curries. Add half teaspoon of sugar to your curry and give it a nice mix. You can add more sugar if you feel the curry is still sour.

Ingrediants: Onion, Garlic, Edible Common Salt, Chilli, Cashew Nut, Ginger, Refined Cottonseed Oil, Black Salt, Coriander, Cumin, Green Cardamom, Mint Leaves, CASSIA BARK (TAJ), Dry Mango, Bay Leaf, Turmeric, Black Pepper, Clove, Mace, Nutmeg.

Eating rajma (kidney beans) every day might pose certain risks due to its high content of lectins and phytic acid. Consuming it excessively could lead to digestive issues like bloating, gas, or discomfort. Also, kidney beans contain a compound called phytohemagglutinin, which, if not properly cooked, can be toxic.

Chitra rajma is a softer variety of Lal rajma that is high in vitamins and protein. This rajma cooks faster than Lal rajma and can be steeped for 4-6 hours before cooking. This rajma is smaller in size, has a glossy appearance, and is supposed to be highly aromatic.

Chef Nishant Choubey also shared that an easy way to check if the rajma is boiled is by throwing a piece of its on the wall and if it sticks, it is cooked properly. The tempering for rajma should have onions, garlic, ginger, tomato purée, powdered spices, and finish with amchoor powder.

The glycemic index of red rajma is low, making it healthier for people with diabetes to consume. Red rajma is very high in fibre and rich in iron as well.

Both Chitra Rajma and red Rajma are varieties of kidney beans that are quite similar in taste and nutritional content. However, Chitra Rajma has a lighter colour and milder flavour and even tends to retain its shape and texture, while red Rajma has a deeper colour and slightly stronger flavour.

However, slight variations exist in their nutritional profiles. Red kidney beans possess marginally higher levels of protein, fiber, and potassium, while white kidney beans contain slightly more calcium.

The main difference between Kashmiri rajma and red rajma lies in their appearance and flavor profile. Kashmiri rajma is smaller and darker in color compared to red rajma. It has a slightly sweeter taste and a creamier texture when cooked.