Rajma

Red kidney beans are cooked until tender, allowing them to absorb the flavors of the gravy while still holding their shape. The sauce is thick enough to coat the beans without overwhelming them, creating a dish where every spoonful delivers both gravy and beans together. Most often served over rice, Rajma is a fixture on family tables across North India and beyond. Few combinations are as familiar, or as difficult to improve upon, as a plate of Rajma Chawal.