Red kidney beans / Rajma form an important part of a vegetarian diet due to their excellent protein content. Whenever you boil these beans for making any dish never throw away the water which is full of nutrition. You can add it to make gravies or soups. I tried out rasam today and it was so tasty just like the one we make normally with dal. I just added few grains of boiled mashed rajma to give the thickness to the rasam. Rest is the same procedure. You can enjoy drinking this on a cold or rainy day or serve it with plain rice along with some stir fried sabzi.
Rajma water ..... 2 cups
Mashed rajma ... 1 tbsp
Turmeric powder .. 1/8 tsp
Asafoetida ........... a pinch
Crushed garlic .... 2 flakes
Tomato .............. 1 small
Dry red chillies ... 1 broken
Mustard seeds .... 1 tsp
Curry leaves ....... 1 sprig
Coriander leaves ... for garnishing
Lemon juice ....... 1 tbsp
Salt .................... to taste
Sugar .............. 1/2 tsp to balance the taste
Oil ....... 1 tbsp
Rasam powder ......... 1 tsp ( see the home made rasam powder recipe - HERE )
1. Heat oil and add the mustard seeds, asafoetida, broken red chillies and curry leaves.
2. When they crackle add the crushed garlic flakes and tomato pieces.
3. Add the strained rajma water and bring to a boil.
4. Simmer it and add the mashed rajma, salt, sugar and rasam powder.
5. When you get the desired consistency, stir in the lemon juice and add some fresh coriander leaves.
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You have such interesting food - I love red kidney beans and this is a great new way to cook with them!ReplyDelete
Thanks Heidi.. we learn lot of new things from each other..Delete
This is a great idea to make it more nutritious...ReplyDelete
Yes Amrita.. thanks :)Delete
I love rasam in all forms and this sounds just so interesting!ReplyDelete
Same here Rafeeda.. you must try this one :)Delete
Mmm, what a delicious combination of flavours. I love using mustard seeds.ReplyDelete
Thanks Dannii.. yes mustard seeds give a lovely flavour to the dishes.Delete
Rajma rasam sounds interesting..nice flavorful rasamReplyDelete
Wow this is amma-zingReplyDelete
What a wonderful idea to use the water in which the beans are boiled in to make a delicious spicy soup like rasam. Love to enjoy rasam as a soup.ReplyDelete
Same here. I love to make a variety of rasams. So light and tasty.Delete
Such a soothing and easy recipe that came in very handy this week with our bout of flu. the rasam was a happy wake up for the taste buds and never needed to get to the store for the tur dal.ReplyDelete
Yes, nice for a change to have a different variation.Delete
Rajma rasam is so flavorful and interesting. Rasam is a daily feature at home and this is definitely on my to do list nowReplyDelete
Glad you liked it and want to try out this new variation.Delete
Making rasam is a good way to use the nutrient rich water. It looks tasty. I usually make a soup with it.ReplyDelete
Soup is a great idea too. ThanksDelete
I usually use the rajma water as a stock for soups. making rasam is brilliant ! - KalyaniReplyDelete