5 Ways To Use Rajma In Your Kitchen
How To Use Rajma In The Kitchen In 5 Different Ways

5 Ways To Use Rajma In Your Kitchen

We know that a plate of piping hot rajma-chawal on a Sunday afternoon remains unparalleled, but it doesn’t hurt to experiment a little. Here are 5 ways you can use rajma in your kitchen.

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Rajma (राजमा) or red kidney beans are used widely in Indian and Mexican cooking. Rajma is loaded with protein and is a good source of folic acid. Rajma beans are called kidney beans due to their shape, which closely resembles the human kidney. In India, rajma is available in three broad varieties – red rajma (these are bright red and smaller in comparison), chitra rajma (these have a red-white tone and are bigger) and Kashmiri/Jammu wale rajma. Let’s have a look at how can you use rajma in everyday cooking in five different ways!


Rajma or red kidney beans are enjoyed throughout the country in it's curry form.
Rajma or red kidney beans are enjoyed throughout the country in it’s curry form.


1) The Superstar – Punjabi Rajma Curry


In India, Rajma Chawal is not just a plate of food. It’s a sentiment. The memories attached to maa ke haath ke rajma chawal or the rustic school canteen style rajma chawal are plenty and all beautiful. Every household has a perfected rajma recipe that is enjoyed on a Sunday afternoon with a side of onions, aam ka achaar (mango pickle), green chilies or pudhina and anaardana chutney. Just thinking about rajma-chawal is making us salivate.

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2) Rajma Galouti Kebab

Rajma Galouti Kebabs can be made with freshly boiled rajma, or leftover rajma curry too. If you are making rajma galouti with leftover rajma curry, mash and dry them properly and add a binder like bread crumbs before deep-frying them. If you are shallow frying them, reduce the binder quantity to half. According to the amount of breadcrumbs/binding agent used, adjust the salt. Shallow fry in ghee for the tastiest results. Serve with ulte tawe ka parantha, onion rings, and mint-coriander chutney. On a side note, you can make burger patties out of rajma too.

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Rajma Galouti have a vibrant color and a crumbly texture.
Image Credit – Nishtha Sethi


3) Three Bean Salad With Rajma

A three bean salad can include any beans you love. A combination of rajma (red kidney beans), channa (chickpeas) and lobia (black eyed beans) is quiet favorable and easily available throughout India. Add chopped greens, bell peppers, cucumbers, onions, tomato and avocado (if available). For the dressing, use olive oil, lemon juice, salt, pepper, honey, a few drops of tabasco sauce (or any other chilli sauce). Mix and drizzle all over the salad. Add finely chopped coriander or parsley. Toss and serve. Refrigerate the salad before serving.


Three bean salad can be made with any beans of your preference.
Image for representational purpose only.


4) A Mexican Fiesta With Rajma

Mexican cuisine probably uses red kidney beans at par with Indian cooking. Mexican salads, rice and beans, chili con carne, soups, burritos, enchiladas, soft tacos, hard shell tacos, layered dips, and whatnot. Making a burrito at home is very easy and you can add any sort of meat or vegetarian protein like paneer, soya or tofu to turn it into a filling meal. Add any greens, vegetables, and sauces according to your taste. Make sure you use the small red variety of rajma for Mexican cuisine and not the chitra rajma.


Mexican food uses red kidney beans (rajma) to make a variety of dishes.


5) Stuffed Peppers With Rajma And Cheese

You eat with your eyes first. Correct? This preparation is all set to be a feast for the eyes, so colorful and so vibrant that you would want to just dive in. Red, green and yellow peppers stuffed with a red kidney bean and rice stuffing. Add lots of grated cheese on top and bake till the bell peppers achieve a beautiful char. Once the cheese has melted, you are all set for a delicious meal. Serve with tangy tomato salsa or a yogurt dip.


The char of the bell peppers and the texture of the red kidney beans matches perfectly.
Image for representational purpose only.

Which is your favorite memory attached to rajma-chawal? Was it the college canteen or was it from your own Sunday lunch with the family? Let us know in the comment box below.



About The Author

Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.

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