We
get to the nitty-gritty details, let’s start by answering some of the basic
questions like ‘What is Rajma Masala?’ Rajma Masala, also called Rajma Chawal,
is a hearty red kidney bean curry dish that originated in India. What makes it
so delicious? It’s made with red kidney beans, a curry that acts as spicy
gravy, and sometimes cilantro as a garnish.
While Rajma Masala typically
refers to just the red kidney bean curry, Rajma Chawal refers to the red kidney
bean curry served with rice. Which, if you break it down makes sense since
‘chawal’ translates to ‘rice.’ I love this curry because it’s
thick and incorporates that spice-filled curry that we’ve come to love and
expect from traditional Indian cuisine. It’s even better the next day as the
spices have really soaked into the beans! They’re cooked so they almost melt in
your mouth, which is perfection. It makes a great lunch or dinner and is sure
to impress your family and friends.
Since legumes provide the bulk of protein for vegetarians,
its inevitable that it is one of my go to ingredients. I prefer having a
variety of such options to vary my meals. They are abundant in protein and help
to feel satisfied faster. Out of 250 odd recipe request I have in my
"to-do" list, at least 150 of them are simple day to day recipes. So
this Rajma Chawal is one such dish. Rajma in Hindi means "Kidney Beans" and Chawal means "Rice". This, in short, you can call as Kidney Beans and Rice. But unlike pilafs where everything is mixed together as one
pot meal, this popular Punjabi dish, is enjoyed as a side dish of spiced kidney beans
curry along with rice. Two different elements cooked separately comes together
as a final dish.