While boiling kidney beans, add these 3 magical things in the cooker, the taste will double.
Rajma-rice is one such evergreen combination which is everyone’s all-time favorite in almost every Indian household. Whenever the mind is filled with daily pulses or routine green vegetables during the week, the family members often demand to make something special i.e. Rajma. Although every house has its own special and slightly different way of making Rajma, but whatever the recipe, it is definitely boiled in a pressure cooker before cooking.
By boiling, the kidney beans melt well and then mixing them with spicy gravy does not take much time to cook. Today we are not sharing any common recipe of Rajma with you, but we are sharing a secret cooking hack which is trending on social media, which chefs and our grandmothers have been following for years. Let us know about this easy trick.
While boiling Rajma, add these 3 spices
Whenever you put Rajma in a pressure cooker to boil, add these three spices given below along with water and salt in the cooker:
Bay Leaf: 1 to 2 pieces
Black Cardamom: 1 piece (lightly crushed)
Ginger: 1 tsp (grated or crushed)
Once the Rajma is boiled well along with these three things, then mix it in your regular gravy and cook it. This little hack will completely change the taste and texture of your rajma.
Know why this small change should be made in Rajma?
There are many great taste and health reasons behind including these spices during boiling:
1. Dhaba style ‘smoky flavour’ will be available
You must have often noticed that rajma from dhaba or restaurant has a better smoky and deeper taste as compared to home made rajma. That taste comes due to these standing spices. When the black cardamoms and bay leaves boil with the rajma under the immense pressure of the pressure cooker, their essence gets absorbed deep into the rajma grains, making the gravy extremely rich in flavour.
2. The whole house will smell of fragrance
Bay leaves, black cardamom and ginger, all three are known for their pungent and excellent aroma. When Rajma is cooked with these spices while whistling on low flame, the dish gets a royal and wonderful aroma. As soon as you open the lid of the cooker, its aroma will make everyone feel like eating it.
3. Get rid of heaviness, gas and bloating (easier digestion)
Rajma is rich in protein, but it is considered heavy to digest. This is the reason why many people complain of gas, acidity, indigestion or bloating after eating kidney beans. To avoid this problem, always remember two tips:
First: Before cooking Rajma, soak it thoroughly in water for at least 6-8 hours.
Second: Make sure to add ginger while boiling. Ginger has anti-inflammatory and digestive properties, which reduce the heaviness of kidney beans and make it light on the stomach.
So next time whenever you are going to make Rajma-Chawal at home, do not forget to try this simple and effective Instagram viral hack!
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