Rajma Chawal v/s Kadhi Chawal: The Endless Debate Foodies Can’t Resist
Image Credit: Image: Facebook- Rajma: Palaniswamy Palaniswamy Kadhi: PlattersandPlanes

There are foods that we love and then there are foods we instantly get emotional about. And Indian cuisine has loads of such options. Butter chicken, to begin with. Gajar Ka Halwa, Samosa... okay I may be getting emotional now. But you get the point. Rajma chawal and Kadhi chawal too are bigwigs of Indian vegetarian cuisine that enjoys a massive fan following. Comfort food for many, fans of the two cannot stop raving about both of their 'soul-touching experience'.  Having said that, their fans have kind of made these clubs to pit the both dishes against each other and they are constantly at war, be at a roadside dhaba or at home. I can vouch for the same.

While both are an all-time favourite at any Punjabi household, kadhi is made in many different parts of the country. Gujarati kadhi, Maharashtrian kadhi, Sindhi kadhi, Rajasthani kadhi and then there’s of course Punjabi kadhi with pakoda (fried fritters). If you ask me, I personally love the tangy spices and herbs simmered in sour curd making for a thick curry, finished with an absolutely amazing tadka! Not a fond of pakoda that much, but just the thought of kadhi mixed with steamed rice in lunch is enough for me to look forward to the day.

 

And then there’s Rajma. Red kidney beans all replete with a burst of flavours, rajma requires a bit of time since the kidney beans need to be soaked overnight for best results. It is then cooked with whole spices and onion-tomato masala for a drool-worthy meal. Some fans also claim that it becomes more flavourful after it is allowed to rest for a few hours in the fridge.

With such a massive popularity, it is tough to pick one over other and some may choose both. Delhi is one place where both of them find equal importance. Topped with onion and pickles and a drizzle of lemon, both rajma chawal and kadi chawal become equally delicious when you are at Parashar Foods in Connaught Place. The old-timey eatery, famous for serving only Kadhi chawal and Rajma chawal.

 

If you go to northern region, towards Chandigarh and Punjab and even parts of J&K, you would see the popularity of Rajma Chawal increasing, even at the roadside dhabas. But Kadhi chawal is a favourite when it comes to diversity and scope of experimentation! So while we can credit Rajma Chawal for being a crowd pleaser in the north, Kadhi has its footprint across multiple states in different recipes. If you ask me, I may be more leaned towards the kadhi club, but then did a foodie ever say no to anything even slightly delicious?