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Rajma Chawal is a delicious and flavorful dish known not just for its taste but the sense of comfort, satisfaction, and nostalgia that it brings along. This soul food consists of kidney beans or rajma cooked in a rich and aromatic tomato gravy, often flavored with a variety of spices. When served with plain rice or chawal, the combination of flavors is extremely satisfying to the palate. This meal provides a feeling of warmth and comfort, making it a go-to choice for many people, especially during rainy or cold days.
Rajma Chawal is relatively easy to prepare, making it a popular choice for home-cooked meals. The ingredients are readily available, and the dish doesn't require elaborate cooking techniques, making it accessible to a wide range of people. If you are a Rajma Chawal lover, we have good news for you. Recently, a quite popular food guide Taste Atlas took to Instagram and shared a list of 50 best bean dishes in the world. And you know what? Our beloved Rajma is one top 50 dishes.
The list of 50 best bean dishes had Rajma at the 18th spot and Rajma-Chawal as a whole at the 24th spot. No wonder! Let us tell you that the list is topped by Greece’s Gigandes Plaki also featured Brazil’s Feijoada, Czech Republic’s Fazolova, China’s Red Bean Soup, and many others like Shambar, Piyaz, Waakye, Cassoulet, Loubia, Red Beans and Rice, Cowboy beans, Bessara, Red Red, Porotos Granados, and Ash-e jo.
Since Rajma Chawal is on the list, it is totally fair to make this soul food at home. So, here are 5 tips to help you perfect your Rajma Chawal. Believe me, these tips can change your Rajma Chawal game forever. Have a look and thank us later!
Soak the Rajma Properly
It's essential to soak the rajma for at least 6 to 8 hours before cooking. Soaking helps soften the beans and reduces cooking time. After soaking, it's time to drain and rinse the beans properly before they are cooked.
Always Use Fresh Ingredients
It is advisable to use fresh tomatoes, onions, and spices for the tomato gravy. Fresh ingredients enhance the flavor of the dish and provide a vibrant color to the gravy.
Spice Is The Key
Spices are key to the flavor of Rajma Chawal. Use a blend of spices like cumin, coriander, turmeric, and red chili powder to create a balanced and flavorful gravy. Adjust the spice level to your preference, keeping in mind that Rajma Chawal is typically a bit spicy.
Cook With Love And Patience
Cooking the rajma gravy on a low flame for an extended period allows the flavors to meld together and gives a rich, deep taste. Be patient and let the gravy simmer until it thickens, and the oil begins to separate from the mixture.
Garnish with Fresh Ingredients
After cooking, garnish your Rajma Chawal with fresh coriander leaves and a dollop of yogurt or a squeeze of lemon juice. These garnishes add freshness and a touch of tanginess to the dish, enhancing its overall appeal.
