Rajma Chawal is my favorite since I can remember. This dish brings a lot of memories and good times that my mother and I spend it together. The dish is covered with aromatic flavors and has a gravy texture it is normally served with chawal which is rice but you can have with naan or roti which is most commonly known as chapatti as per your preference. As I talked about the origins of the dish the red beans which we call rajma it came from Mexico, and if we go little more back in the history it came from Europe Portugal. Talking about the dish itself the masala and the gravy that is most famous for was originated in India the land of Spices.

The dish also has its strong origins to the North state of India, Punjab. Now let’s talk about how much dedication and preparation and time it takes to get on your table.

Red kidney bean which we call Rajma, onions, tomatoes, ginger, garlic, green chillis, if you like your dish spicy or non spicy like me so one can just ignore this ingredient whole dry spices and Indian spice powders are the ingredients typically used in preparing the dish. Chawal of course uses high quality fragrant Basmati grains, cooked to perfection.

After soaking overnight, the rajma is pressure cooked. The next day you need a pan, ginger, garlic and green chillis are fried in little oil, onions are added and browned, and tomatoes follow next. The Indian spice powders turmeric, 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.

Rather than being tasty this dish contains a lot of health benefits too. For example, it is gluten free, high in protein, low in fat, good source of iron, it is vegan friendly, and it is suitable for diabetic patients.

Back to my personal relation with Rajma Chawal we all know that in this period of time you can find anything anywhere everything is available to you even if I talk about this recipe you can find it on internet but I can reassure you that no one can match with my mother’s magic hands on this recipe still till today if I am not feeling good this dish just enlightens my mood and my bond with my mother.

https://ifood.tv/indian/rajma-chawal/about https://recipes.timesofindia.com/recipes/rajma-chawal/rs64186705.cms https://www.indianfoodforever.com/punjabi/rajma-chawal.html