Indian cuisine, known for its varied and tantalising flavours that vary by region, continues to make its mark on the global culinary stage. Rajma is a dish that has long been a favourite in Indian households, and it has now gained international acclaim. Rajma, also known as kidney beans, has secured not one but two spots on the prestigious list of the Best Bean Dishes in the World, according to a recent ranking by Taste Atlas, the global food catalogue and review website.
Rajma, a rich and hearty gravy dish that represents the flavours of North India, ranked 18th on the list. Its inclusion reflected its widespread popularity, particularly when combined with rice to form the iconic "rajma chawal," which led to its re-ranking at number 24.
"Although closely associated with North India, where it is a staple food, red kidney beans were actually brought to the country from central Mexico and Guatemala," according to Taste Atlas. The Mexican version of the dish, however, differs significantly from the Indian version. Rajma, which is hearty and nutritious, is still one of the most popular vegetarian curries in Punjab and North India".
The website also highlights the unique rice and rajma combination, stating, "Rajma is traditionally made with onions and tomato purée, which acts as a gravy for the red beans." This dish is a complete vegetarian meal that is suitable for lunch or dinner."
Rajma chawal can be spiced up with a variety of spices, including chilli peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin, for an extra burst of flavour. Further, according to Taste Atlas, "Although the dish is relatively simple to prepare, it requires some time because the beans are typically soaked overnight before preparation".
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Surprisingly, Greece's traditional dish known as "Gigandes plaki," a vegetarian delight commonly served as an appetiser, took the top spot on the list. It's described by Taste Atlas as "large white beans cooked and then baked in a flavorful tomato sauce seasoned with oregano, parsley, and mint." The dish is usually served with bread and can be eaten as a main course or as a meze dish.
Following closely behind was the Iranian dish "Khoresh Gheymeh," which is made with yellow split beans. Tomatoes and onions are combined with spices such as turmeric and dried lime in this traditional Iranian meat stew. The stew is usually served with saffron-spiced fried potatoes and steamed white rice or aromatic Persian rice with traditional Persian spice blends. This thick and flavorful stew is a year-round favourite that can be served as a filling lunch or dinner.