Indian cuisine is very diverse. One of the most creamy but watery delicacies in Indian cuisine is Rajma Chawal.
Rajma is also called kidney beans. It is quite an exciting meal with a different aura and an explosion of flavours. The amazing starchy texture of the rice with the rich creamy insides of the Kidney beans mixed with the watery feel of the gravy is always a go-to home-cooked meal. It is a delicacy that everyone must try at least once and I can assure you that you will forget fast food after eating Rajma chawal.
Aroma
The aroma of this home-cooked delicacy is very strong. The multiple spices add to the MASALEDAR seasoning that make you smell rajma from kilometers away. In contrast, the steaming hot rice have a starchy and plain aroma. As soon as you start pouring the wonderful Rajma and gravy, it takes on a slow descent from a starchy and boring taste to a very gratifying and fun smell that somewhat smells like red chilli powder.
Colour, Texture and Taste
The Rajma chawal is always distinguished by its brick-red colour. The rich red colour of the kidney beans translates into a red gravy that is surprisingly different from the other variants of the legume family. The succulent gravy and pillowy kidney beans add on to the bland taste of the mellow rice. The protein-laden Rajma simply melt in your mouth giving a rich creamy taste that lingers on for a long time.
Nutrition
This dish is packed with nutrients. The Rajma is an excellent source of protein while the rice is full of carbs. The various herbs and spices mixed in water to create the gravy give a good amount of roughage and minerals.
Conclusion
If your mouth is already watering by now, I recommend you to eat the real dish; trust me it will taste heavenly. There are different versions of Rajma Chawal found all over India. Do not be afraid and try every single one of them and while you do so, explore other Indian dishes as well! Happy eating…
Writer : Jagrav Sharma
Grade : 6 (Year 2023)
Place : Gurugram, India
No Comment