Dotted along the roadways towards the Delhi Punjab highway, the dhaba has come to characterise the richness of Punjabi delicacies. Fresh bread from the clay oven and the steaming hot curries topped with luscious butter had been the best image of Indian food all over the world. These have originated from the humble background of these Dhabas.
Relaxing on the woven cots, dipping the torn bread into the enticing curry. Then, sipping a lassi to the extent to make a moustache. This is a dream I have so far never realised. But, an innumerable number of times I have recreated the menu at home. Here is the best of the Rajma masala, done dhaba style. Simmer a double batch always for the flavour to reach the fullest. I seriously doubt if it will stay for those two times. It is seriously addictive with great company.
Kidney beans and nutrition quotient
Introduced by the Portuguese, this deep red bean seamlessly adapted itself into the Indian cuisine. The cooked beans absorbing the much-loved spices and made heartwarming with a dollop of fresh butter will stay forever with the desi hearts.
Here are some facts about the kidney beans
- Just as much as any bean the Rajma is a great source of protein
- It is also a nutrient-dense option when you need a power packed meal.
- The anti-inflammatory nature and antioxidants are studied for cancer prevention.
- The kidney-shaped beans are a great source of cholesterol-lowering fibre
- The complex proteins and the high content of fibre help the diabetics for sustained nutrient release.
Read about the importance of molybdenum in your body in this post which these beans are rich in.
Here is the best accompaniments for the Rajma Masala
Much loved as a plateful of rajma chawal (beans and rice) with fresh sliced onion salad is a wholesome filling platter. We enjoy making rajma masala in the winter months and hope you do too.
Pin this recipe for your use later
This recipe is added to the Punjabi delicacies done by the dedicated bloggers of Shhh cooking secretly challenge. Started by Priya, the challenge is unique. We pair up with like-minded bloggers, receive secret ingredients and work on a recipe that brings out the best of the region and incorporating the ingredients. This time I worked with Rafeeda AR who gave me garlic and cumin seeds. She is an enthusiastic blogger and we both have common grounds, the Malabar cuisine. Here is Rafeeda’s Blog –The Big Sweet Tooth. She has worked with very simple ingredients like onion and chillies to create mesmerising magic from the same cuisine
Hope you enjoy this post. Do tag me when you have a bowlful of rajma.
Here is the pin for you to save for future