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Before you jump to White Rajma Curry recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The way to Do It.
When you begin your diet one of the things you will learn right away is that keeping a food journal is very helpful. Tracking all of the foods you take in can help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after following your meals for a few days you could realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Writing all of it down will help you see exactly which parts of your diet really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
But lets say youve been writing every little thing down and still arent slimming down? You can observe your foods the correct way or the wrong way. There is far more to food journaling than composing a list of what you eat during the day. You need to record a few other very important information. Here are a number of the suggestions that can help you become a lot more successful at food tracking.
Record your mood while you eat. This helps you determine when you use food to help soothe emotional issues. It also makes it possible to see clearly which foods you are inclined to choose when you find yourself in certain moods. Many of us will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this allow you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to white rajma curry recipe. To make white rajma curry you only need 16 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make White Rajma Curry:
- Use of White/Chaitra Rajma/kidney beans (300 gms).
- Get of large onions.
- Prepare of large tomatoes.
- Get of garlic cloves.
- Prepare of ginger.
- Get of red chilli powder.
- Prepare of coriander powder.
- Prepare of cumin powder.
- You need of turmeric powder.
- Use of cumin seeds.
- Take of asafoetida powder.
- Take of ginger (thin juliens).
- You need of ghee.
- Provide of mustard oil.
- Prepare of Salt.
- Prepare of water.
Instructions to make White Rajma Curry:
- Soak the rajma overnight or for 8-12 hours. Pressure cook the rajma with some salt for 4 whistles or till it's soft..
- Grate the onions and tomatoes separately. Alternatively, you can chop it in a chopper. It works faster and is less tedious. Take the ginger and garlic in a mortar and pestle and crush it well. This somehow lends good fragrance. Julien the other small piece of ginger to be used during the cooking..
- In a kadhai add oil and ghee and let it heat up. Add the cumin/jeera and let it roast and swell. Add the asafoetida along with crushed ginger and garlic. Saute for a minute on medium flame. Stir and now add the grated onions. Saute till the onions just about start getting the brown colour. Now add the dry spices, red chilli, coriander, cumin, turmeric powder and quickly saute. If needed add a tbsp or two of water so that the spices don't burn..
- Roast it well. Now add grated tomatoes and roast it nicely for 5 minutes. The oil should start separating and you would see it on the outside of the masala. We are anyways making it with less oil so it is healthy :). Add salt as per taste and garam masala and stir. Add a few tbsp of water in between if required to avoid burning of the masala..
- At this point, add 2 cups of water and bring it to a boil and then cover the lid and let it simmer for 5 mins. The masala is cooked. Now add the rajma and julienne of ginger. Stir it and check for consistency. Cover the lid and cook on a slow flame for 10 mins. Open the lid and crush a few rajma which are lying at the bottom of the kadhai. This will give little thickness and creaminess to the curry. Cook for 2 mins or till you have the right texture and switch off the flame. Serve with rice..
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