Red kidney beans are known as Rajma in Hindi.

Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India.

It is the staple food of Mexico. This dish developed after the red kidney bean was brought to the Indian subcontinent from Portugal .

Being a popular dish, it is prepared on important occasions.
About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.

Some of the best Rajma are said to be grown in Himachal and Jammu. Rajma – Chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu and Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the finest ever. These are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste.

The combination of Rajma and rice generally lists as a top favorite of North Indians, especially in Punjab. Rajma is prepared with onion, garlic and many spices in Punjab and it is one of the staple food there.

Rajma

Ingredients

Rajma- 2 cups
Onions- 2
Tomatoes- 2
Ginger- 1 inch
Garlic- 5-6 cloves
Oil- 1 tbsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1 – 11/2 tsp
Jeera powder- 1 tbsp
Dry mango( amchur) powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Salt to taste
Chopped coriander leaves- 1 tbsp

Method

Soak rajma overnight( or 8-10hrs)
Drain the water completely, add 4 cups of water, little salt and pressure cook for 6-8whitles.

Wash, peel and chop ginger finely.
Peel, crush and chop garlic finely.
Wash, peel and chop onions finely.
Wash and chop tomatoes finely.

Heat oil in a pan. To the hot oil, add chopped ginger and garlic. Once if turns golden, add chopped onions and little salt( salt will release moisture from onions and thus will help to cook them faster).
When the onions turn slightly golden., add chopped tomatoes, salt to taste and all spice powders. Mix well and cook for few mins.

Add this to the cooked rajma, mix well, check for seasonings, add little more water if required and pressure cook again for 6-8 whistles. Ensure that rajma is cooked really soft.
Garnish with little garam masala powder and chopped coriander leaves and serve hot with steamed, hot rice. Don’t forget to drizzle some hot melted ghee on the rice:)