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Rajma Dish

Rajma, primarily known as kidney beans, is a popular and nutritious ingredient used in diverse cooking styles worldwide. Rich in protein and fiber, these beans are a healthy addition to any diet and are also lauded for their delicious, slightly sweet taste and tough texture that holds up well in various dishes. Primarily used in a much-loved North Indian dish known as 'Rajma Chawal,' they are also frequently found in soups, salads, stews and classic chili recipes. From nourishing comfort food to gourmet dishes, Rajma's accessibility and versatility make it a kitchen staple.
#33
IN BEANS & LEGUMES
25
CAL / 100G
$0.16
AVG / OZ
Rajma Dish
59%
CARBS
25%
FAT
16%
PROTEIN
Rajma Dish FAQ
Rajma cooking typically presents certain questions. Many people are unsure of the proper soaking methods, the ideal duration for boiling, the right balance of spices and how to achieve a thick, hearty gravy. Errors include under-soaking that results in tough beans, over-cooking leading to mushy texture, and improper seasoning that hampers taste. Extracting the best of Rajma involves soaking overnight, using pressure cooker for boiling, balancing flavors for an aromatic gravy and pairing it with basmati rice or flatbread. Lesser known tips include using baking soda during soaking for easier digestion and adding a tea bag while boiling for rich color.
Do I need to soak Rajma before cooking?
Why is my Rajma not soft after boiling?
What can I add to bring out the flavor of my rajma?
Why is my Rajma gravy not thick?
Why does my cooked Rajma cause bloating?
Can I prepare rajma without a pressure cooker?
Why add a tea bag while cooking rajma?
How can I make my rajma more nutritious?
Which variety of Rajma is the best?
What is the role of baking soda in rajma?
Health Info
Macros
33g
CARBS
4g
FAT
11g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
MEDITERRANEAN
VEGAN
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
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