When was rajma chawal invented?
Answers
Explanation:
Rajma-chawal » About
Rajma Chawal
Rajma refers to red kidney beans and Chawal is the Indian name for rice. Rajma Chawal is easily one of the most famous north Indian delicacies made with red kidney beans cooked in a delicious gravy served with hot steaming rice. Rajma together with rice i.e. Rajma Chawal is one of the most appreciated combinations in North India. Rajma is an Indian speciality dish, a curry that is made using red kidney beans prepared in a thick onion and tomato gravy with the use of an assortment of whole spices and spice powders. This dish traces its origin to the North Indian state of Punjab where Rajma is popularly had in combination with steamed rice to form a regular Punjabi staple referred to as Rajma-chawal, although rajma may be eaten as a side dish along with Roti, Paratha, Nan and other breads too.
Ingredients and Preparation
Rajma or red kidney bean, onions, tomatoes, ginger, garlic, green chillies, whole dry spices and Indian spice powders are the ingredients typically used in preparing the dish renowned by the same name. Chawal of course uses high quality fragrant Basmati grains, cooked to perfection.
After soaking overnight the rajma is pressure cooked. In a pan, ginger, garlic and green chillies are fried in little oil, onions are added and browned, and tomatoes follow next. The Indian spice powders turmeric, red chilli, coriander and garam masala powders are added and stirred well with salt to taste. Finally, cooked rajma is added and left to simmer on low heat till thick gravy is formed. A final garnish with chopped coriander leaves makes the dish ready to be served either with freshly prepared steaming hot rice.
Nutrition Information
The average serving of Rajma (~224.5 g) together with about ½ cup of rice (~82 g) would deliver-
• Total of 377 Calories with ~ 72.0 calories coming from fat.
• A Total Fat content of 8.0 g, of which Saturated Fat is 0.9 g and Unsaturated Fat is 0g, and Cholesterol 0 mg
• Sodium content of ~ 343 mg mainly from the rajma, (negligible from rice)
• Total Carbohydrate content of 64 g, of which Dietary Fiber accounts for 7.5 g, Sugar 3.5 g,
• Protein content is 13.4 g. Along with rice, the combination of red kidney beans provides complementary essential amino acids thereby making the duo a more complete source of protein.
• Red kidney beans are high in iron, folate, zinc and manganese as also B-vitamins, phosphorus and copper. Rice contains some traces of calcium and potassium.
Explanation:
yes rajma chawal did not originate in India . it was first grow on Mexico carried back to Europe by the Portuguese and then brought to us through the South western coast of india