India's Rajma Chawal among best bean dishes in the world; Check recipe

A steaming bowl of rajma represents the epitome of comfort food, a culinary treasure cherished by desi food enthusiasts worldwide. This humble bean dish, particularly when paired with fragrant rice, forms a delightful combination that transcends borders. Surprisingly, the love for rajma extends far beyond the boundaries of India, earning it a prominent position on the world's culinary stage. To appreciate how this has happened, one need only glance at the latest rankings of the world's top 50 bean-based dishes, thoughtfully compiled by TasteAtlas, a renowned online guide for traditional cuisine. What's truly remarkable is that not just one but two variations of Rajma have secured places on this prestigious list.

Rajma, boasting an impressive rating of 4.2 out of 5, proudly claims the 18th spot. Meanwhile, the ever-comforting Rajma Chawal combination secures the 24th rank, garnering a commendable rating of 4.1 out of 5. These rankings are a testament to the universal appeal of this beloved bean dish and its ability to captivate taste buds across diverse cultures.

 

 

 

 

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Now, you might be curious about the reigning champion among bean-based dishes globally. According to TasteAtlas's rankings, Greece's Gingandes Plaki, crafted from large white beans, emerges victorious, surpassing all other bean-based delicacies. This recognition further underscores the worldwide fascination with bean-centric culinary creations.

Rajma Recipe 

Ingredients:

• 1 cup dried red kidney beans (rajma)
• 3 cups water
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Chopped cilantro for garnish

Instructions:

• Rinse the kidney beans thoroughly and soak them in water for at least 8 hours or overnight.
• Drain and rinse the soaked beans, then transfer them to a pressure cooker with 3 cups of water. Cook for about 15-20 minutes until they are soft and tender. Alternatively, you can use a large pot and simmer for 1-2 hours until the beans are cooked.
• In a separate pan, heat oil or ghee over medium heat. Add cumin seeds, minced garlic, and grated ginger. Sauté until fragrant.
• Add chopped onions and sauté until they turn golden brown.
• Stir in the tomato puree and cook until the oil separates from the masala.
• Add turmeric, red chili powder, and garam masala. Cook for a few minutes.
• Pour this masala mixture into the cooked kidney beans, season with salt, and simmer for another 15-20 minutes.
• Garnish with chopped cilantro and serve hot with rice or naan.

Rajma Chawal Recipe 

Ingredients:

• Prepared Rajma (as per the above recipe)
• Cooked Basmati rice
• Chopped onions for garnish
• Chopped cilantro for garnish
• Lemon wedges

Instructions:

• Cook Basmati rice following package instructions until it's fluffy and each grain is separate.
• Ladle a generous serving of the prepared Rajma over a portion of hot cooked rice.
• Garnish with chopped onions, cilantro, and a squeeze of fresh lemon juice.
• Serve hot and savor the comforting flavors of Rajma Chawal, a delightful and wholesome meal cherished by many.