Many people like to eat Rajma-rice. It is considered delicious as well as healthy food. It is rich in protein, fiber, iron and many other important nutrients, which are very beneficial for our health. However, some such mistakes are often made in cooking Rajma, which completely eliminates their nutritional elements. It remains a simple dish instead of healthy food. If you cook Rajma correctly, then not only will its taste increase, but its nutrients will also be completely available to the body.
The first and big mistake in cooking Rajma is the people who make it in the right way. Many people soak Rajma only for a few hours instead of soaking it overnight or sometimes start cooking it without soaking. By doing this Rajma does not cook properly and the anti-nutrients present in it, such as fights, are unable to get out, due to which the body is unable to absorb these nutrients. The right way is that Rajma should be cooked only after soaking at least 8-10 hours in water overnight. This not only makes Rajma soft, but all anti-nutrients also get out of it.
The second mistake, the people who often make, is to boil Rajma in too much water. Many people dip it completely in water and cook it, due to which its nutrients dissolve in water and destroy it. To cook Rajma, always keep the water level so much that it is just above Rajma, neither much nor less. This will not only improve its taste, but will also save its nutrients.
The third mistake that people make is to hurry Rajma in the process of cooking properly. It takes time for Rajma to cook, and if an attempt is made to cook it quickly, it remains raw from inside and it feels heavy to eat. For this, instead of short time on high temperature, it should be cooked correctly on low flame. If you cook it in a cooker too, then cook at least 2-3 whistles, so that Rajma becomes completely soft.
In addition, another mistake that is often used is the use of issues. Cooking Rajma only by adding salt and turmeric takes away its real taste. Do not forget to pour things like tomatoes, onions, ginger, garlic, green chillies, and cumin seeds to make Rajma. These spices not only make a difference in taste, but also increase nutrition. Add coriander powder, garam masala and asafetida to it improves both taste and nutrition.
Finally, after making Rajma, cover it for some time and let it cook comfortably. During this time, the taste of spices and Rajma dissolves and makes a great mixture. Now do not eat it immediately, but leave it on resting mode for 10-15 minutes. Keeping all these things in mind, if you cook Rajma, it will not only be tasty, but it will also be very beneficial for your body. By adopting the right method, you will not only be able to take full advantage of its nutrients, but will also become a favorite dish of your family.
