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Learn how to make Rajma Khichdi In Pressure Cooker Recipe at home with our chef Varun Inamdar.
Rajma Khichdi Ingredients:
- 1 tbsp Ghee
- 2 Bay Leaves
- 1 inch Cinnamon Stick
- 2 Cardamom
- 2 Cloves
- 4-5 Black Peppercorns
- 2 Onions (sliced)
- Salt (as per taste)
- 2 tbsp Ginger, Garlic & Green Chillies Paste
- 1 tsp Red Chilli Powder
- 1/2 tsp Coriander Seeds Powder
- 1/4 tsp Cumin Seeds Powder
- 1/4 tsp Turmeric Powder
- 2 Tomatoes (sliced)
- 1 cup Rice Soaked
- 1 cup Kidney Beans (soaked)
- 2 cup Water
- Coriander Leaves
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Rājmā or Rāzmā is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.
Some of the best Rajma is said to be grown in the north Indian state of Himachal Pradesh, Uttarakhand, and the Jammu region of Jammu and Kashmir. Rajma Chawal served with chutney of Anardana is the famous dish of Peerah, a town in Ramban district of Jammu & Kashmir, and Assar/Baggar in Doda district of Jammu & Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the most popular.
The combination of Rajma and rice generally lists as a top favorite of North Indians and Nepalis. Rajma is prepared with onion, garlic, and many spices in India, and it is one of the staple foods in Nepal.