Rajmaalso known as kidney beans It is one of the most loved Indian pulses. Especially, our hunger keeps increasing when we hear Rajma Chawal. Rajma curry is one of those curries that is made in every state in India but tastes slightly different due to the use of local masalas and cooking styles. Mainly produced in northern India, it is also sold on the streets of Delhi and enjoyed by many on winter evenings.
Although it is a popular curry northern indiapeople are south india Use only Rajma to prepare Poriyal and Thoran, a dry dish that can be eaten as a side dish with meals or as a snack.The most popular is the Punjabi Rajma Curry, which is slightly spicy and usually served with steamed rice/Gila Rice and onion slices. Rajma is also used in Dal Makhani to add crunch and flavor to the dal.
Not only is it delicious, it is also considered very nutritious as it is a great source of protein. Not only that, it also has many health benefits, such as being good for diabetes, weight loss, strengthening bones, and good for the heart.
You can also combine Rajma with other lentils and vegetables to make different dishes like Dal Makhani (where Rajma is cooked with Masoor Dal) or Rajma Saagwala (where Rajma is cooked with vegetables). It is usually served with rice but can also be paired with Pulka and Tawa Paratha. Apart from curries, you can also use Rajma in salads, wraps, sandwiches, cutlets, etc.
We know how much you love Rajma, so we have prepared some delicious curries in which you can use Rajma as the main ingredient. So next time you plan to make Rajma curry, try one of these curries.
