Taste Atlas has released its list of the top 50 bean dishes worldwide, and India’s beloved rajma has secured a fantastic number 14 spot. While rajma chawal is a classic favorite, there are many other delicious ways to enjoy this versatile legume.
Whether it’s sweltering heat, a torrential downpour, nail-biting temperatures, or a perfect day out, rajma chawal always hits the spot, offering comfort that transcends the weather. Recognizing its universal appeal, Taste Atlas has ranked rajma at number 14 in its global top 50 bean dishes. This accolade is well-deserved, and it’s a great reminder that rajma can be enjoyed in many creative ways beyond the traditional rajma chawal.
Expand your rajma repertoire with these innovative recipes!
Grilled Rajma Masala Sandwich If you’re tempted to enjoy leftover rajma masala from the fridge, try swapping out the usual white rice for a different carb. This recipe from Archana’s Kitchen offers a delicious twist.
Ingredients: Whole wheat brown bread – 6 slices, thinly sliced onion – 1, boiled and chopped potatoes – 2, cooked rajma – 1/2 cup, grated ginger – 1 inch, chopped garlic – 1 clove, turmeric powder – 1 tsp, red chili powder – 1 tsp, garam masala powder – 1 tsp, chaat masala – 1 tsp, salt to taste, oil for cooking.
Method: Sauté the ginger and garlic in oil, then add the rajma and potatoes. Mix in the spices and salt, then remove from heat. Once cool, add in the onions. Spoon the mixture between two slices of bread and grill as you would any other sandwich.
Rajma Patties Rajma patties offer all the flavor of a traditional rajma meal in a convenient snack form. This recipe from Chomp Slurrp Burp shows you how.
Ingredients: Leftover rajma – 1.5 cups, small boiled potatoes – 2, chopped onion – 1/2, cornflour – 1 tbsp, bread crumbs – 1 tbsp, chopped ginger and garlic – 1 tbsp, salt and pepper to taste, oil for shallow frying.
Method: Dry out the rajma on heat, then mix with the potatoes, ginger, and garlic. Mash together. Add the cornflour and bread crumbs for binding, then adjust the salt and pepper. Divide into 15 patties and refrigerate for 30 minutes. Shallow fry for 4 to 5 minutes and serve with your favorite creamy dip.
Rajma Sundal The most unique rajma recipe on the list, this Rajma Sundal from Sizzling Tastebuds is light yet flavorful.
Ingredients: Boiled rajma – 200 grams, grated coconut – 2 tbsp, For tempering — oil – 1 tsp, urad dal – 1 tsp, mustard seeds – 1/2 tsp, dry red chilies – 1, slit green chilies – 2, curry leaves – 1 sprig, asafoetida – 1/8 tsp, coriander leaves – 1 tsp.
Method: Spice the rajma with the tempering and generously garnish with grated coconut, and you’re done!
Bean Salad with Jeera Dressing For a healthy option, try this bean salad with a desi twist on the dressing from Eating Well.
Ingredients: Chopped garlic clove – 1, virgin olive oil – 1/2 cup, lemon juice – 1/4 cup, cumin powder – 2 tbsp, ground cinnamon – 1/4 tsp, boiled kidney beans and chickpeas, finely diced carrot – 1 cup, chopped fresh parsley – 1.5 cups, chopped fresh mint – 1/2 cup, salt to taste.
Method: Mash the garlic with the salt, then add the oil, lemon juice, cumin powder, and cinnamon. Stir in the remaining ingredients and serve either cold or at room temperature.
Red Bean Stew with a Videshi Twist This international take on rajma from the New York Times offers a rich and hearty meal.
Ingredients: Rajma – 2.25 cups, extra virgin olive oil – 2 tbsp, chopped onion – 1, peeled and chopped carrots – 2, chopped green bell peppers – 1 to 2, paprika – 2 tbsp, tomato paste – 2 tbsp, bay leaf – 1, salt to taste, oregano – 1 tsp, cayenne – a pinch, red wine vinegar – 2 tbsp, sugar – 1/2 tsp, freshly ground pepper, minced fresh parsley and dill – 1/2 cup, drained yogurt – 1/2 cup.
Method: As the beans boil, heat some oil and sauté the onions, carrots, and peppers. After 8 to 10 minutes, add the garlic and cook for a minute more. Season with salt, oil, and paprika. Deglaze the pot with some bean water, then add the tomato paste and bay leaf. Stir in the oregano, garlic, cayenne, vinegar, and sugar. Simmer for an hour. Adjust the salt. Stir in the parsley. Serve over rice or noodles with a dollop of yogurt.
Which of these recipes excites you the most?
