Raj Ma/Kidney Beans
Time to Prepare: 8 hrs (keep in mind the crockpot does the work, your part takes 10minutes)
SERVING SIZE: 6 people.
- 1 cup Rajma ( soak the rajma overnight in a big pot filled with water)
- 3 cups Boiling Water
- 1 tsp salt
- 1 tsp cumin powder
- 2 or 3 dry red chilies
- 1 tsp garam masala
- 1 onion liquidized
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 big tomato liquidized
- ½ tsp chili powder
- 2tblsp of butter (optional)
- Fresh Coriander for garnish
* A crock pot will be needed to make this dish.
Rajma/Kidney Beans may scare some people due to the flatulence/Gas problems. The solution is replace the water in which the rajma were soaked with fresh water in the crock pot.This is a tip which I learned to reduce the gas (bloating) feeling you get after eating beans.Trust me it works for every bean You can also add a pinch of hing/asafoetida for same reason.
- Wash Rajma/Kidney Beans.
- Place one cup of Rajma/Kidney Beans in crock pot and add 3 cups boiling water. Make sure crock pot is set on high temperature.
- Add all of the above ingredients in the crock pot and let it cook.
- It will take approximately 8 hrs to cook. When it’s cooked you will notice that the beans are soft and that everything has mixed together and looks like a soup consistency. If you notice during the day or when you get back from work that the Rajma are very thick then add some hot water to give it the soup consistency.
- Sprinkle fresh coriander leaves and serve with a parantha or steamed rice.
- If you are cooking for a big group, just double the quantity.
- If you notice that the consistency is dry and or does not have as much liquid as you would like, just add a little boiling water and make the consistency to the amount that you like. Remember the more water you add, it’s most likely your spices will get diluted and you will need to add more spices.
- My Mantra is always add less of the spice and taste your food and if you feel that it needs more salt or chili then just add more later. You can fix it if it’s less but if you add more of something it will be hard to fix.
Good Way to Eat RajMa/Kidney Beans
- You can have it as a soup
- You can have it with rice and/or roti.
- If you desire add a small piece (1/2 tsp) of butter in your bowl of Rajma.
- When I have a party I often add some butter to my dish.
Time to Prepare: 10 minutes
Serving Size: 4 people
- Whole Wheat Flour (Chapati Flour). Many choices of Chapati Flour can be found at your local ethnic market.
- Tap water enough to make a dough (approx 1/2 cup of water )
- 1/4 cup of Chapati Flour kept aside for rolling and dusting.
- In a large mixing bowl, mix Chapati Flour and water a little at a time to form a medium soft dough ball. Do not overwork the dough. Cover and let it rest for 15 minutes.
- Heat Tawa or skillet on medium heat.
- Take a small amount of the dough and roll it into a small ball size (slightly smaller than a golf ball size)
- Dip one ball into the flour to coat and roll it out into a thin disc. Keep dipping the parantha into the dry flour to prevent it from sticking to the rolling surface. Spread a little oil on the roti and then fold it in half and then another half and fold it into a square shape. Roll it again into a thin square (size of a quarter plate).
- Rub off excess flour from the parantha and place it onto the hot tawa. Allow it to cook for 10-15 seconds. Brush a little oil on the parantha when you see the color changing to a light brown, gently pick the parantha up with a flat spatula and flip the parantha over and let it cook for another 5 or 10 seconds till you see the color changing and/or when you see bubbles appear on the surface. Brush oil on this side and flip it once more. As you make the parantha gently press the spatula on all areas of the parantha so it cooks well.
- Serve as a square shape or cut it up in a design of your choice.
******** If you don’t have time to make Parantha’s then visit your local ethnic store and buy them. You will find many choices in Parantha’s and Roti’s.*******