Rajma (Kidney Beans)
This is a typical Punjabi recipe that is enjoyed with rice by all!
INGRIDIENT
DIRECTION
Step: 1
Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.
Step: 2
Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer’s instructions until tender, about 20 minutes. Release pressure from pressure cooker.
Step: 3
Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
Step: 4
Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.
NUTRITION FACT
Per Serving: 306 calories; protein 18.2g; carbohydrates 52.5g; fat 3.7g; cholesterol 0.1mg; sodium 46.6mg.
The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.
This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .
