If you’ve been to North India, be it in the street, or be it at a wedding, you know that people are crazy about Rajma Chawal. It’s a staple and yet a delicacy, something that doesn’t happen that often.
I always find it interesting because Rajma, Chili, and Tomato are all from Mexico and weren’t introduced in India up until say, 400 years ago. I personally am not a fan of Rajma and don’t understand the fascination at all.
Regardless, I once dated a lady whose ancestry was based in Uttaranchal and she demanded I cooked Rajma for her every damn week. She did the same from her mother. She got her wish from both. So, long story short, she loved the Rajma I made, and I’d make it for her regardless.
To learn how to make this succulent gravy for ourselves and our loved ones, let’s Go To The Kitchen.
