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I Say Organic Rajma and Rice

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April 1, 2015 at 4:47 PM  •  Posted in I Say Organic Home Made, Recipes we love by  •  0 Comments

Is there anything more satisfying than a big plate of rajma, seasoned just right and slow cooked until the beans are perfectly soft and the sauce is just right? It’s hard to say no to seconds, and luckily, you don’t need to! Rajma are high in fiber and loaded with magnesium and potassium, which makes them a seriously heart healthy food that will keep your cholesterol and blood pressure in check. They’re also high in protein and iron, so for all the vegetarians searching for these crucial nutrients, look no further!

With a meal this healthy and delicious, there’s only one more thing you can do to make it a perfect dish, and that’s to make sure all your ingredients are organic and chemical free. Luckly, with I Say Organic’s rajma from Uttrakhand, and our delicious rice from Maharashtra, you can be sure you’re getting the best ingredients to make the best possible meal. Try this delicious recipe for rajma and rice, and don’t feel bad about going back for more!

Ingredients

1 cup (200 grams) rajma/red kidney beans

2.5 cups water

1 green chili, chopped

1 tbsp chopped garlic, chopped

1 tbsp chopped ginger/adrak or 7 to 8 medium garlic, chopped

3 medium tomatoes, about 200 gms, chopped

1 large onion, about 100 gms, chopped

½ tsp turmeric powder/haldi

½ tsp red chili powder/lal mirch powder

¾ to 1 tsp garam masala powder

1 tsp cumin seeds/jeera

2 tbsp butter, ghee or oil

salt to taste

Coriander for garnish

 

For Rice:

1 cup rice

1.5 cups water

 

Steps

1. Rinse rajma beans in water and let soak overnight. Before cooking, drain water and rinse beans once more.

2. Chop tomatoes, chili, garlic, onion, ginger, and set aside.

3. Add rajma and vegetables to a pressure cooker, along with turmeric, chili powder, cumin, and salt. Add water and stir well.

4. Add the butter or oil and mix well, then cover and cook the beans over a high flame for about 20 whistles of the pressure cooker, then turn down the heat. Once the pressure settles down, uncover and check to see if the rajma is completely cooked. Add half a cup of water and continue to cook for 5 whistles if not.

5.  Keep the cover off but continue to simmer until the gravy thickens, stirring regularly.

6.  Once the gravy is a desired consistency, add the garam masala and stir well. Simmer for a few more minutes, and add extra spices as desired.

7. Take off heat, garnish with coriander, and serve with rice.

 

For Rice:

1. Add rice and water to pressure cooker and place on high heat until it reaches high pressure and cook for 3 minutes.

2. Remove from heat and let the pressure release on it’s own for 10 minutes.

3. Release pressure and remove rice. Fluff and serve, or set aside for later.

 

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