Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.
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Black salt (kala namak)
Black salt (Kala namak) is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is used in chutneys, raitas, provides the tangy fresh flavor in chaat and many other snacks. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium. It is also believed to relieve both heartburn and flatulence.
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Black Pepper (kali mirch)
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
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Asafetida (hing)
Asafetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.
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Ajwain
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also help ease digestive systems.
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Urad dal
There are three types of Urad Dal:
- Whole urad
- split black urad with skin
- and split washed white urad
Urad dal has black skin, while the inside is creamy white. This white lentil is rich in protein and the iron content is good for improving hemoglobin count. Urad dal is great for vegan and low fat diets.
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Rajma (kidney beans)
Kidney beans are a good source of cholesterol-lowering fiber, as are most beans. Kidney beans also slow the rise in blood sugar after a meal, help memory, provide antioxidant effects, give you energy, and provide fat-free high quality protein.
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Moong Dal
There are three types of Moong Dal:
- Whole moong
- split green moong with skin
- split washed yellow moong
Moong dal is rich in protein and used in a variety of traditional vegetable dishes. They have a nutty flavor and are easy to cook. Moong is relatively easy to digest.
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Masoor dal (lentils)
Lentils are dark brown to greenish brown in color, and a good source of iron and protein. Lentils also contain dietary fiber, vitamin B1, and minerals.
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Lohbia / chawli
Lohbia are black-eyed beans and also called black-eyed peas. They have a smooth texture. Like most beans, black-eyed beans are rich in fiber and as a high-potassium, low-sodium food they help reduce blood pressure.
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Kabuli Chana / Chole
Chickpeas or Garbanzo beans are a good source of protein, manganese, dietary fiber, copper, phosphorus, and iron. Eating chickpea can lower “bad” cholesterol, give you energy, stabilize blood sugar, and provide antioxidant effects. Chickpea seeds are also eaten fresh as green vegetables.
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Chana Dal
Also known as Bengal Gram. This is the most popular legume in India. Chana dal has a very low glycemic index.
Whole Chana Dal
Whole chana is known as kala chana and belongs to the same family as chickpea. Whole chana is a little smaller and darker brown than chickpea and has a nutty taste. Kala chana is high in iron and protein.
Split Chana Dal
Without the skin and split, chana is known split chana dal. Flour from chana dal is called Basen. Chana dal is delicious, nutritious and easily digested.
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Rajma Chawal (Kidney Bean Curry)
Rajma Chawal (Kidney Bean Curry)
Rajma chawal (kidney beans with rice) is a great combination. This is a complete vegan, gluten free main course meal in itself. Serves 4.Ingredients
- 1 ½ cup kidney beans rajma
- 1 tsp salt adjust to taste
- 2 large tomatoes
- 1 Tbsp ginger
- 1 green chili
- 3 Tbsp oil
- Generous pinch of asafetida hing
- 1 tsp cumin seeds jeera
- 2 Tbsp coriander powder dhania
- ½ tsp turmeric haldi
- ½ tsp red chili powder adjust to taste
- ½ tsp black pepper
- 1 tsp paprika
- 1 medium chopped tomato for garnishing
Instructions
- Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
- Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
- Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
- Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
- When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
- Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
- Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
- Garnish with chopped tomatoes.
Tried this recipe?Let us know how it was!How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs
Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.
Preparation:
Wash the kidney beans thoroughly under running water to remove any dirt or impurities.
Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.
Making the Paste:
Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.
Peel and chop the ginger.
In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.
Cooking:
Heat the cooking oil in a pressure cooker over medium heat.
To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.
Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.
Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.
Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.
Stir-frying:
Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.
Adding Kidney Beans:
Drain the soaked kidney beans and add them to the pressure cooker.
Season with salt according to taste.
Pour in three cups of water and mix well to combine all the ingredients.
Pressure Cooking:
Close the pressure cooker with its lid securely.
Cook over medium-high heat until the pressure cooker starts steaming.
Reduce the heat to medium and continue cooking for twelve minutes.
Finishing Touches:
Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.
Once the steam has stopped, carefully open the pressure cooker lid.
Mashing and Adjusting Seasoning:
The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.
Taste the Rajma and adjust the salt and pepper as per your preference.
Garnishing:
Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.
Tips and Suggestions:
Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.
Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.
Adjust the quantity of green chilies and red chili powder according to your spice preference.
For a creamier texture, you can mash some of the kidney beans before serving.
Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.
Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.
Benefits of Rajma Chawal:
High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.
Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.
Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.
Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.
Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.
FAQs (Frequently Asked Questions):
Q: Can I use canned kidney beans instead of dried ones?
A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.
Q: Can I skip soaking the kidney beans?
A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.
Q: How do I make Jain Rajma without onion and garlic?
A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.
Q: Can I make this Rajma recipe without a pressure cooker?
A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.
Q: How long can I store leftover Rajma?
A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen.
Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding) -
Gobhi Paratha
Gobhi, Gobi Paratha
Gobhi, parathas (stuffed cauliflower bread) make a great Sunday breakfast. This is my favorite paratha.Ingredients
Dough
- 1 cup whole-wheat flour
- 1/2 tsp salt
- 1/2 cup water use as needed
Filling
- 2 cups shredded cauliflower
- 1/2 tsp carom seeds ajwain
- 1/2 tsp cumin seeds jeera
- 1 green chili finely chopped
- 2 tbsp cilantro chopped hara dhania
- 1/2 tsp salt
- 1/4 cup whole-wheat flour for rolling
- 2 tbsp oil to cook paratha
Instructions
Making the Dough
- Mix flour, salt and water together to make a soft dough (add water as needed). Knead the dough for about 2 minutes on a lightly greased surface to make soft, smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Making the Filling
- Shred the cauliflower using a shredder (electric or manual). Do not use a food processor to blend the cauliflower, as it will become too moist and hard to work with.
- Squeeze the cauliflower take out as much water as possible. Add all filling ingredients together, mix it well.
Making the Paratha
- Divide the dough and cauliflower mixture into 6 equal parts. Roll one part of the dough into a three inch circle. Place one part of the filing in the center. To wrap, pull the edges of the rolled dough together to cover the filling. Repeat to make all six balls.
- Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling).
- Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour. Keep the sealed side of the filled ball on top. Roll the ball with a light hand into 6” circles. When the dough sticks to the rolling pin or rolling surface, lightly dust with dry flour.
- Place rolled paratha on the skillet. After a few seconds, the paratha will start to change color and puff up. Flip the paratha over. You will notice some golden-brown spots on it.
- After a few seconds, spread one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with the spatula making sure the parathas are golden-brown on both sides.
- Repeat for the remaining parathas. Cool the parathas on a wire rack so they don’t get soggy.
Notes
Notes Allow each ball to settle for two minutes before rolling. (Timing is critical here. If you roll paratha just after filling, or if you leave them longer than two minutes before rolling, the cauliflower mixture will seep through the edges when rolling). Parathas can be kept unrefrigerated up to two days, wrapped in aluminum foil or stored in a covered container. For later use, parathas can be refrigerated five to six days or frozen (wrapped in aluminum foil) for a month. Re-heat in a skillet or toaster oven. Serving Suggestions Gobhi Paratha goes well with Salted Mint Lassi, Carrot Pickle, Aloo Mattar.Tried this recipe?Let us know how it was!
