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Rich in protein, the kidney bean or rajma as we commonly know it has been served to us for years over a pile of basmati rice and classified as everyone’s favorite comfort food. Although we celebrate the pulse beautifully, making rajma every single time might get monotonous and boring. There might be days when you’d want nothing but a salad or a dip with some pita bread to call a meal. We’ve got you covered with two refreshing recipe ideas that are creative yet delicious ways to enjoy rajma at home.
Ful Mudammas [Bean Dip]
Traditionally made with canned white beans, this Egyptian dip can be easily adapted to suit local sensibilities by swapping the canned beans with cooked rajma. Ful means fava beans that are an integral element to the dish which are a staple in the Middle East. The dip echoes the same flavours of cumin, garlic and lemon as hummus along with a spicy punch from the chillies.
Recipe:
Ingredients:
- 1 cup cooked rajma
- 1 teaspoon cumin seeds
- 2-3 cloves of garlic
- Juice of one lemon
- 1 tablespoon olive oil
- Salt to taste
To Garnish:
- Half a sliced onion
- Few sprigs of coriander
- 7-8 halved cherry tomatoes
Method:
- In a pan, heat the olive oil and add in the cumin seeds. Once they begin to crackle, add in the garlic as whole cloves. As the garlic begins to release its aroma, add the cooked rajma to the pan and sauté for a couple of minutes. Season well and let it cool.
- Add the cooled bean mixture to a blender and grind coarsely. There should still be some whole beans visible in the ground mixture for some variation in texture. Put it on a serving place and squeeze some lemon juice on top. Drizzle with more olive oil and garnish with cherry tomatoes, sliced onions and coriander sprigs.
Georgian Kidney Bean Salad
Popular in Georgia and traditionally made with feta cheese and pomegranates, and lots of herbs, this side dish is famously eaten as an accompaniments. In a lot of ways, Georgian food is similar to Mexican food with their liberal use of beans and cilantro. This salad, although best eaten warm, makes for great leftovers to store in the fridge for a quick breakfast burrito the morning after.
Recipe:
Ingredients:
- 1 cup cooked rajma
- 1 teaspoon coriander seeds
- 1 medium-sized onion, sliced
- 2 cloves garlic, grated
- 1 teaspoon crushed cumin seeds
- 2-3 tablespoons crushed feta cheese (optional)
- 1 tablespoon olive oil
- ½ cup pomegranate seeds
- Juice of half a lemon
- 2 tablespoons chopped coriander
- Salt and pepper to taste
Method:
- Heat olive oil in a pan and add the onions and garlic and cook until fragrant. Crush the coriander and cumin seeds using a mortar and pestle and set aside. Once the onions turn translucent, add the crushed spices and the rajma and stir well. Season with salt and pepper and drizzle with lemon juice.
- Pour the mix into a bowl and crumble some feta cheese on top. Garnish with pomegranate seeds and lots of coriander.
