Recipes: White Rajma Curry

White Rajma-White kidney beans AKA Cannellini beans are similar to regular or black kidney beans when it comes to look and feel, but has a much more subtle and earthy flavor and thus are mostly preferred in salads. White kidney beans also have higher mineral content, providing more iron, calcium, magnesium, potassium, and zinc than red kidney beans. It is best if you can source your Cannellini from the local market or farms. Another believed benefit of Cannellini beans is that they are relatively easier to burn up, so might be a good choice for folks who are trying to lose weight.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

INGREDIENTS

1/2 cup of white Rajma(100gms have in an around 250-300 calories)

Any tuber cut into small cubes(I used elephant foot Yam for this recipe)

2 onions, finely chopped

7-8 cloves of garlic, finely chopped

2 tomatoes, cut into small pieces

4 half slit green chilies

9-10 medium-sized spinach leaves, well chopped.

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp jaggery powder or sugar

1 tsp of whole cumin seeds(optional)

1 and a 1/2 tsp salt

2 tsp lemon juice/tamarind paste

2 tbsp of mustard oil(any oil would do the trick)

Special Equipment

Pressure cooker(preferable as it saves a lot of cooking time and holds in all the nutrients, but can be very well made in a traditional Kadhai or pan as well)

DIRECTIONS

1. Add oil to your pressure cooker or pan and let it heat up. Temper the oil by adding the whole cumin seeds to it.

2. Add the chopped garlic and onion and fry them till they become translucent. At this point toss in the tomatoes and the tamarind paste/lemon juice.

3. Add some salt, the spices, and some water to deglaze the pan.

4. Add the tuber of your choice and fry it for some time.

5. Add the Cannellini beans, green chilies, and mix everything well.

6. Add water to the level so that the beans are completely submerged. Add the remaining salt, spinach, and stir well.

7. Close the lid of the pressure cooker and wait until 3-4 whistles depending on how soft you would like the beans. (I like it relatively softer and mushy so I took 4 whistles if you like it whole and little chewy 3 would be good to go)

8. Let the pressure cooker cool down, and then open it. Serve with rice or chapati and enjoy your meal.

Note: I used raw Cannelini beans which did not need overnight soaking, but if you are using dried beans soak the beans for 7-8 hours or preferably overnight to save some time and gas.