For all my friends, who love the Rajma at my place, I had to post this recipe. Rajma or Kidney beans curry, is a popular dish in a Punjabi household. I have hardly come across anyone who does not like Rajma Chawal . My daughter loves it and when ever I make it , I make a little extra for her to eat the next day as well, as she is sure to ask!
One of my friends who travels from Delhi for work to Bangalore every few months, and stays here for a week, requests for rajma rice on every visit. Even with my friends from South India it is very popular and I carry it for lunch for a colleague who comes from Chennai. Yes, I have become a lunch supplier for many of my friends.
A neighbour who had Rajma at my place once asked me the recipe. Later she told me ” But I never get it the way, you make it. What is the secret? ” My secret is “Love and Patience”. Cooking needs a lot of patience. There are no short cuts. In most of the indian curries the frying of the spices and onion etc requires slow flame, and trust me it makes a lot of difference.
When I was learning to cook my mother could tell, from outside the kitchen, if the onion / garlic paste was roasted well or not. At that time I used to complain that how come without seeing you can say it is not done. But now I understand, she could assess it by the simmering noise. If there is water in the onions, it will simmer and make a slight noise. Another thing that I learnt was that each recipe required onions etc to be chopped in a certain way and this made a huge difference in the outcome. For Rajma, Chole etc we need onion garlic paste that is fried on a slow flame. Why I say slow flame is because on high flame it will turn brown but will not cook well.
Rajma – Chawal is an inseparable combination, but it also goes well with Paratha. As a kid we used to love eating leftover Rajma with bread.