5 Ways To Use Rajma In Your Kitchen

In India, Rajma Chawal is not just a plate of food. It’s a sentiment. The memories attached to maa ke haath ke rajma chawal or the rustic school canteen style rajma chawal are plenty and all beautiful. Every household has a perfected rajma recipe that is enjoyed on a Sunday afternoon with a side of onions, aam ka achaar (mango pickle), green chilies or pudhina and anaardana chutney. Just thinking about rajma-chawal is making us salivate.

2) Rajma Galouti Kebab

Rajma Galouti Kebabs can be made with freshly boiled rajma, or leftover rajma curry too. If you are making rajma galouti with leftover rajma curry, mash and dry them properly and add a binder like bread crumbs before deep-frying them. If you are shallow frying them, reduce the binder quantity to half. According to the amount of breadcrumbs/binding agent used, adjust the salt. Shallow fry in ghee for the tastiest results. Serve with ulte tawe ka parantha, onion rings, and mint-coriander chutney. On a side note, you can make burger patties out of rajma too.

3) Three Bean Salad With Rajma

A three bean salad can include any beans you love. A combination of rajma (red kidney beans), channa (chickpeas) and lobia (black eyed beans) is quiet favorable and easily available throughout India. Add chopped greens, bell peppers, cucumbers, onions, tomato and avocado (if available). For the dressing, use olive oil, lemon juice, salt, pepper, honey, a few drops of tabasco sauce (or any other chilli sauce). Mix and drizzle all over the salad. Add finely chopped coriander or parsley. Toss and serve. Refrigerate the salad before serving.

4) A Mexican Fiesta With Rajma

Mexican cuisine probably uses red kidney beans at par with Indian cooking. Mexican salads, rice and beans, chili con carne, soups, burritos, enchiladas, soft tacos, hard shell tacos, layered dips, and whatnot. Making a burrito at home is very easy and you can add any sort of meat or vegetarian protein like paneer, soya or tofu to turn it into a filling meal. Add any greens, vegetables, and sauces according to your taste. Make sure you use the small red variety of rajma for Mexican cuisine and not the chitra rajma.

5) Stuffed Peppers With Rajma And Cheese

You eat with your eyes first. Correct? This preparation is all set to be a feast for the eyes, so colorful and so vibrant that you would want to just dive in. Red, green and yellow peppers stuffed with a red kidney bean and rice stuffing. Add lots of grated cheese on top and bake till the bell peppers achieve a beautiful char. Once the cheese has melted, you are all set for a delicious meal. Serve with tangy tomato salsa or a yogurt dip.

Which is your favorite memory attached to rajma-chawal? Was it the college canteen or was it from your own Sunday lunch with the family? Let us know in the comment box below.