Rajma-rice is a food combination which is included in the favorite dish of many people. Rajma is not only a treasure of taste but also of nutrition. Even a small serving of kidney beans gives you a great combination of protein, fiber and minerals, making it a great option for vegetarians.

Complex carbohydrates found in kidney beans slow down digestion due to which energy remains for a long time. But it is often seen that after eating kidney beans, many people complain of flatulence, gas or heaviness and then blame the beans. Actually, there is a right way to cook Rajma, if you cook it that way then you will not have gas. Let us know what is the right method.

It is most important to soak properly

Soak Rajma in water for at least 8–10 hours (or overnight). After soaking, throw away the same water – the same water contains gas producing elements.

boiling properly

Boil the Rajma in fresh clean water in a pressure cooker for 5–6 whistles or until the Rajma becomes completely soft. Undercooked kidney beans = excess gas and heaviness.

Be sure to add spices that reduce gas. It helps a lot to add 2-3 of these things, add asafoetida (a pinch), ginger or ginger-garlic paste, bay leaf, celery or cumin.

Stay away from baking soda

People add baking soda for quick digestion, this impairs digestion and increases gas.

cook on low flame

Let the Rajma cook slowly in the gravy, the slower you cook, the easier the digestion.

quantity and what are you eating with it

Do not eat too many kidney beans at one go, it is best to eat it with plain rice, some ghee and salad.