This Rajma is known for its distinct taste and color. Chitra Rajma beans are high in fiber content, that’s why this prevents blood sugar levels from rising rapidly after a meal.īlack Rajma (black beans, pinto beans or navy beans): Black Rajma beans are the most common type of kidney beans, which are easily available in both small and big sizes. This type of rajma bean is considered to be of the finest quality. They are very soft in texture and have a more delicate taste. To cook Kashmiri rajma, you simply need to soak them for 4-5 hours before cooking.Ĭhitra Rajma (Speckled Kidney Beans or Rajma White beans ): These are either white or light brown in color. Since this type of rajma is smaller in size, you don’t have to immerse this rajma overnight or 7-8 hours. They taste delicious and have a delicate aroma. These red kidney beans are smaller in size and have a slightly sweeter taste. This Rajma is grown in the north Indian state of Himachal Pradesh and the Jammu region of Jammu and Kashmir. Kashmiri Rajma/ Jammu Rajma (Kashmiri kidney beans): Then there is another popular rajma beans known as Kashmiri Rajma.
They are ideal for those cooking dishes where simmering is required. The additional wonderful thing about this rajma is that they hold their shape well during boiling/cooking. This type of rajma is accessible in small as well as in big sizes. Red Rajma (Red Kidney Beans): Red rajma or ‘lal rajma’ are dark red and they have a velvety texture and have a great flavor. There are usually 4 types of Rajma available: How many types of Rajma or kidney beans are available? You can also add a dollop of butter on top if you like it.Īn accompaniment of masala Chaas or spiced buttermilk makes it a complete palatial meal. And for a final touch garnish it dish with fresh coriander leaves and some onion rings. Top it with a generous amount of hot Rajma Masala. To serve Rajma Chawal, simply put hot steamed rice in a bowl and press it with a spoon, so that it holds the shape. No matter how you eat it, this dish would always taste awesome. Stuff your mouth with a spoonful of rajma chawal or shove it off using your hands. In Punjabi families, folks love greeting their guests with tender Rajma Chawal topped with pure homemade white butter aka desi makkhan. The combination of Rajma and chawal (rice) typically ranks amongst top favorite dishes with North Indians. Rajma and Chawal and a match made in heaven. When you mingle Rajma Masala curry with rice, the whole dish is referred to as Rajma Chawal. Rajma Chawal is a crowd-pleasing North Indian dish. This soul food tastes better when accompanied with some butter/ghee, plain yogurt or mint raita, pickles, and onion slices on the side.Īs a side, I like to have my Rajma Masala with some lachha paratha, tandoori roti or naan. You can also serve Instant Pot Rajma Masala with all types of pulao or a flatbread of your choice.
Instant Pot Rajma Masala or Indian Red Kidney Bean Curry tastes best when served with rice. Just combine rajma with some rice, and you are all set to go on a journey of joy and comfort. Rajma masala is best served with rice, and this combo is called Rajma Chawal - the ultimate comfort food. You can make this dish using a traditional stovetop pressure cooker or an electric pressure cooker such as an Instant Pot. This flavorsome and succulent dish consists of rajma (red kidney beans) in a thick gravy with an array of fragrant whole and powdered spices. Rajma masala is a famous vegan-vegetarian side dish which has its origin from the Indian subcontinent. Rajma Masala is an entirely vegan & gluten-free dish. Rajma Masala is usually served with steamed basmati rice and it is one of the staple foods in Northern India. These melt-in-mouth kidney beans coated in a thick and spicy masala gravy are loaded with mesmerizing aroma and spell-binding flavor. In this curry, red kidney beans are soaked overnight, cooked in a spicy and thick onion tomato gravy consisting whole and powdered spices. This North Indian melt-in-your-mouth kidney Bean Curry is made with rajma. Rajma or Razma Masala, is a popular vegetarian curry originating from North India.
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