Rajma ranked twice among the world's top 50 beans dishes
Rajma is a favorite dish among many North Indian households. Consisting of red kidney beans (rajma) cooked in a rich and aromatic tomato-based gravy, this meal is simple yet flavorful. Today, our very own rajma has earned recognition on a global scale. It has earned a position in the world's top 50 bean-based dishes, compiled by TasteAtlas, an online guide for traditional cuisine.
Rajma is on the list twice
Interestingly, rajma has been named on the list twice. The item made its way to be among the top 20 dishes, ranking at 18. Yet again, its combination with rice, popularly known as rajma chawal, got ranked at 24th position. Rajma chawal got a rating of 4.1 out of 5, whereas rajma as a stand-alone dish won a 4.2 rating.
It is one of India's most beloved vegetarian curries
"Although closely associated with North India, where it is a staple food, red kidney bean was actually brought to the country from central Mexico and Guatemala, but the Mexican version of the dish is much different than the Indian one," noted the TasteAtlas website. Hearty and nutritious, rajma remains one of the most beloved curries in Punjab and other North Indian states, it added.
The top dishes
In the ranking list, Greece's Gingandes Plaki, a meal prepared from big white beans and tomato sauce emerged as the winner with a rating of 4.6. Khoresh Gheymeh, an Iranian dish prepared with yellow split beans, came in second place. In the third position is Pasulj, a Serbian bean soup, traditionally prepared with white beans. Khoresh Gheymeh and Pasulj were both rated 4.5 stars.
How to prepare rajma?
Pressure cook soaked rajma until it softs. In a separate pan, heat ghee and saute cumin seeds and chopped onions until translucent. Now add minced garlic, grated ginger, and green chilies. Cook for a few minutes before adding finely chopped tomatoes, salt, and spices. Cook until the tomatoes soften. Add the cooked rajma to this. Sprinkle some garam masala, stir, and serve with rice.
