When I first had Rajma, I was fascinated by its size rather than by the taste. I was wondering how our “XS” size “kunjan Vanpayar” grew into this “XXL” size!! I never knew such size beans existed (yeah, and I’m a food blogger now!).
I was introduced to Rajma by my Punjabi friend Harpreet, during college days. She used to bring Rajma and plain Basmati rice for lunch. In the early days of our friendship, I was always curious to see what she brought for lunch. Those days, eating out wasn’t very popular and apart from the usual Indian-Chinese combo, most other cuisines were new to me. So when I first saw Rajma in her tiffin box, other than the size, I was also curious to see the curry version of Rajma. Till then I always had Vanpayar in dry form. I was introduced to many wonderful dishes by Harpreet like Khadi, Aloo Bhindi, Kofta Curry, Aloo Paratha, the list goes on… (hopefully, you’ll see some of these on MariasMenu one day…)
Fast forward many years and yet again I was reminded about Rajma by another Punjabi friend of mine. She used to make this for us whenever we were invited to her place. I made sure to get the recipe from her and ever since, I make it often.
It’s a very comforting and soothing food and it goes well with roti and rice too. Sometimes, I just have a bowl of hot Rajma with no sides. It’s a well balanced dish with the mild spices and the starch from the Rajma and Chana dal gives it a nice texture. Not to forget it’s a good source of protein and it has many other health benefits too and one of them includes weight loss or so Google says ;)
Hope you give this recipe a try and I’m sure you will enjoy this.