News Desk: Rajma, or kidney beans, is best known as the star ingredient in the comforting combination of rajma chawal. But this affordable and versatile legume can do much more than accompany a bowl of rice. Rich in plant-based protein, fibre and complex carbohydrates, rajma can be turned into several filling dishes that work well for a relaxed weekend brunch.
Here are eight easy ideas to try when you want to move beyond the usual curry.
1. Rajma Kebab
Boiled rajma can be mashed with chana dal, spices and herbs, shaped into kebabs and shallow-fried. Crispy outside and soft inside, they make a satisfying brunch starter.
2. Rajma Wrap
For a quick meal, sauté boiled kidney beans with paprika and Italian seasoning, then stuff them into a whole-wheat wrap with onion, beetroot and carrots. It is an easy way to combine protein, vegetables and whole grains.
3. Rajma Cutlet
Rajma can also be combined with mashed potatoes and spices to make cutlets. For a lighter version, air-fry or shallow-fry them instead of deep-frying.
4. Rajma Salad
A fresh rajma salad is ideal for those who prefer a lighter brunch. Toss boiled beans with cucumber, tomato, onion, corn, herbs, lemon juice and a little olive oil. A yogurt-based dressing can add extra flavour and protein.
5. Rajma Paratha
Mash cooked rajma with onion, coriander, lemon juice, salt and spices, then use it as a stuffing for whole-wheat dough. Served with curd or chutney, it can turn into a wholesome weekend meal.
6. Rajma Appe
For a South Indian twist, mashed rajma can be mixed with curd, sooji and vegetables before being cooked in an appe pan. Serve with coconut chutney or sambar for a more complete brunch.
7. Rajma Fried Rice
Leftover rice can get a protein boost with kidney beans. Stir-fry rajma with onion, capsicum, corn, soy sauce and spices, then mix in the rice and finish with spring onions.
8. Rajma Cheese Balls
For an indulgent option, mashed rajma can be combined with sooji, breadcrumbs and spices, stuffed with small cheese cubes and shaped into balls. Air-frying makes them a lighter alternative to deep-frying.
Rajma is not only versatile but also a useful plant-based protein source. Recent comparisons of commonly eaten legumes suggest that rajma, chole and kala chana are broadly similar in protein content when measured in cooked portions, with portion size and meal combinations making an important difference.
So, this weekend, there is no need to stick to rajma chawal. From wraps and salads to kebabs and parathas, kidney beans can easily become the centrepiece of a varied and satisfying brunch.
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