Page 43 - Seniors Today - May21 Issue

with gut bacteria and the by-product of this rice, or to use in a burrito, or to simply
process is gas.
This fermentation process that takes place
in the colon is beneficial for gut bacteria
and does no harm. But for people with
digestion sensitivity and irritable bowel
syndrome the fermentation process can
cause major discomfort such as cramping,
loose motion, and sometimes diarrhoea.
Is there a way to reduce the potency of
dried beans?
Soak the beans. While many may just avoid
incorporating this nutritious food in their
diet due to stomach discomfort. There is a
way to reduce the potency of fermentation
that takes place in the gut.
If one suffers from stomach sensitivity
soaking and sprouting the beans can reduce
the fermentation process and make it more
digestible.
When the beans are soaked, the water
breakdown the complex sugar making it
easy on your stomach.
Do not add salt to the water when you
soak the beans, as salt can slow down the
breakdown process.
Pressure cooked Pinto Beans aka
Chitra Rajma
Prepping a big batch of chitra rajma is
always a good idea. It makes for a super
comforting meal when paired with brown
SENIORS TODAY | ISSUE #23 | MAY 2021
enjoy a warm bowl of it for dinner.
The idea of this recipe is to pressure cook
the beans to cut down cooking time and
have a nutritious dish on the table before
the hunger dies. Since these beans are
packed with flavour, cooking it correctly
will add a beautiful texture and enhance the
flavours.
Pro tip
Hing aka asafoetida helps eliminate feeling
gassy and bloated. So, add a pinch or two of
this spice to keep stomach issues at bay.
Preparation
• Soak the beans overnight or for about 3-4
hours (this will require more cooking time
and multiple rounds of pressure cooking)
• In a pressure cooker temper some hing
aka asafoetida, add all your desired
ingredients and spices to form an aromatic
paste
• Add the soaked beans and pressure cook it
for 15 minutes
• Once it’s done – the beans should be
mushy if not then it requires another round
of pressure cooking
• After its cooked, bring it to simmer on low
flame for another 10-15 minutes
• Let it rest for an hour or more before
serving
Barbecue Red Beans aka Kashmiri
Rajma
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