5 Tips To Master The Art Of Perfect Rajma, Like A Pro!
Rajma, the beloved dish of every Indian household, paired with rice is simply divine. With its many delightful varieties, Rajma is prepared differently across various regions of India. However, we often encounter some challenges when trying to achieve that perfect bowl of kidney beans. Fret not, for we've got you covered with these expert tips to ensure your Rajma turns out soft and utterly delicious!
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Softening Rajma
The key to tasty Rajma starts with ensuring its softness. To achieve this, soak the kidney beans overnight for 5 to 6 hours before cooking. Once ready, let the Rajma simmer in a pressure cooker over low flame for about 20 to 30 minutes or until you hear 5 to 6 whistles.Slow Cook for Best Results
To achieve the most delectable results, reduce the flame to a simmer after two whistles while boiling the Rajma. Let it cook for an additional 15 to 20 minutes. This slow-cooking technique ensures your kidney beans turn out soft and pulpy, giving the dish that perfect texture.Balance of Onion and Tomato
The magical blend of onion-tomato gravy is what brings Rajma to life. Achieving the right balance between these ingredients is crucial. For every 3 onions used in the gravy, include 4 tomatoes. The perfect harmony between these elements and spices will elevate the dish to new heights.Use Lukewarm Water
When making the gravy, always opt for lukewarm water instead of cold water. Cold water hinders the proper frying of spices. To avoid this, use lukewarm water during this step and allow the spices to roast until the oil separates and the flavours develop to their fullest.Rajma Boiling Technique
When boiling kidney beans, always use fresh water and double the amount of water compared to the quantity of beans. For instance, if you're cooking one cup of kidney beans, add 2 to 2 1/2 cups of fresh water. Enhance the flavour of your Rajma by adding a pinch of salt while boiling.
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