RAJMA CHAWAL RECIPE, RAJMA RICE RECIPE STEP BY STEP
Rajma chawal or rajma rice is delicious rajma masala (red kidney beans masala) mixed with rice, a comfort food for many who grew up eating this great combination of carbs and protein. While I personally got introduced to the joys of rajma chawal fairly recently, I don’t deny how comforting and filling it can be, especially after a long business trip or a vacation where you don’t eat your usual food for extended periods of time.
I am in New York for a week and as is the norm, after a total travel time of 28 hours (including a 6-hour delay in Frankfurt), I feel brain-dead. The euphoria of being in New York again helps but not enough to bring me out of my migraine-induced coma.
But wait, I should have written this in the past tense because it’s been 1.5 days since I got here and I am better. Not yet perfect, but better. And as Mondays have the tendency to come sooner than later, I am at work, taking a quick coffee break.
So a quick post this shall be.
When my sister first introduced rajma beans to my mom a few years back and she called it Rajamma for the longest time, incidentally what my nephew’s nanny was called. Cracks me up even today when Amma says Rajamma Masala for rajma masala.
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