One of the most loved dishes from Indian Cuisine is Rajma Chawal, loved by youngsters to adults to even senior citizens. It’s a magnificent dish that brings nostalgia and magic of flavours together. But, what if we tell you that it’s a popular dish in India but not originated from India! Yes, Rajma is not something that India itself grew. Well, to unlock the mystery, we are further going to share each factor on that. To cover its origin, to history, to making it unveil completely, let’s join us!
How Does Rajma Chawal Look Like As Combo?
Rajma is most likely served with rice because that works as a whole meal giving, rich and unique flavor that would be mesmerised. Rajma are basically red kidney beans which are cooked with several vegetables along with some premium spices. Then, served with boiled rice either it could be jeera rice or other. But, people from India like it to also have Indian breads, Naan, Paratha, Rotis, etc. But primarily, it is served as a top-notch combination of Rajma Rice along with Raita, which is a curd based soothing drink along with Salads. Thus, it’s an authentic and highly recognised dish in India by almost every age group.
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From Where Rajma Travelled To India?
Well, Rajma the red kidney beans travelled from South America precisely to Mexico. At first they were grown in French Colonies of Pondicherry, Karaikal, and Mahe. So, during the colonial period, when foreigners were coming to India for trading, much of the taste and ingredients arrived! Rajma was one such ingredient that Mexicans bought as a lentil. Though it’s a rich source of protein and other nutrients. Thus, they bought it during that period but Indians have tried it with a style of veggies and spices. Mainly the experiment turned out to be an amazing experience and gave me a dish to never forget! Punjab which is now both in India and Pakistan was one at that time. Thus, whoever was travelling from South America and regions was visiting Punjab majorly for once. As that region had the highest businesses and entrepreneurs.
Punjabis already had amazing taste in spices and tasty food. Thus, they prepared Rajma, red kidney bean which was Lentil for Mexicans with Onion, Tomato, Garlic, Green Chillies gravy and added spices. There was a mix of spices like Fennels, Black Peppers, Bay Leafs, Mace, then to follow with chilly powers, coriander powder, ginger powder, etc.
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Who Serves The Best Rajma In India?
As we mentioned, Punjab was the main hub for dishes like Rajma chawal and even it is now too. Thus, in the whole northern region it inspired everyone to make it too. Delhi which is the country’s capital too in current times has a lot of Punjabis! Hence, the migration led to Dish inspo and cultural significance. There are a number of places that serve the best rajma chawal in India. Here, we are mentioning some of them so that you can have ideas for that!
- Jain Chawal Wale in Cannaught Place, New Delhi serves the best Rajma Chawal In India. So, basically they serve rajma chawal with Salad, Chutney, Pickles, etc. Additionally, they have Raita as an Indian Beverage.
- Gole Hatti in Chandni Chowk, New Delhi is also in the list for best Rajma Chawal in India. They basically serve it in a clay pot which makes it unique from everyone. This clay pot serving also adds authentic flavor to the dish.
Global Spread Of Rajma: As A Lovable Dish
With Indians passion for Rajma chawal and the way they enjoy it, inspired many people across the globe. This way has added global recognition for Rajma Chawal. India has increased tourism in past 10 years and the ones who come to India try authentic food and dishes. Thus, Rajma chawal gained huge attention across the globe during these tourism activities. The other way is, those Indians who migrate to other countries and don’t lose their Indian food touch!
Is Rajma Healthy For Human Intake?
Rajma has multiple nutritional values such as protein, Calories, Carbohydrates, Fibers, etc. When compared with other lentils, Rajma has more protein values. Here we are enlisting rajma nutritional values per 100gm.
| % Daily Value* | |
| Total Fat 0.8 g | 1% |
| Saturated fat 0.1 g | 0% |
| Cholesterol 0 mg | 0% |
| Sodium 24 mg | 1% |
| Potassium 1,406 mg | 40% |
| Total Carbohydrate 60 g | 20% |
| Dietary fiber 25 g | 100% |
| Sugar 2.2 g | |
| Protein 24 g | 48% |
| Vitamin C | 7% | Calcium | 14% |
| Iron | 45% | Vitamin D | 0% |
| Vitamin B6 | 20% | Cobalamin | 0% |
| Magnesium | 35% |
How To Eat Rajma For Authentic Taste?
Rajma has its own preparation ways starting from boiling it to adding Tadka in it. Then, cooking rice and serving it hot as an amazing combo. For increasing its richness and flavor, one can serve it with Cucumber, Onion, Tomato, etc as a Salad. Then, you can also add pickles and Boondi Raita. So, basically curd mixed with Black Salt, Chilli powder, adding a roasting aroma to it with roasted Dung Cake Smog into it! This curd beverage is known as Raita and for better taste you can add Besan Boondi to it.
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